
Pineapple and Banana Couscous Pudding
A delicious moroccan dish. Completely plant-based. Gluten-free friendly.
Total Time
103 min
Serves
6
Rating
0.0 (0)
Ingredients
- 3/4 cup water
- 1/2 cup plain couscous
- 1 tablespoon unsalted butter
- 1/2 large banana
- chopped (about 1/2 cup)
- 1 tablespoon (packed) golden brown sugar
- 1 1/2 cups plus 2 tablespoons chilled whipping cream
- 5 tablespoons sweetened cream of coconut (such as Coco López)*
- 1 tablespoon triple sec
- 1/2 cup candied pineapple
- minced
- 1 1/2 cups diced peeled fresh pineapple
Instructions
- 1
Bring 3/4 cup water to boil in heavy medium saucepan over high heat.
- 2
Stir in couscous.
- 3
Remove from heat.
- 4
Cover and let stand until water is absorbed, about 15 minutes.
- 5
Fluff with fork.
- 6
Melt butter in small nonstick skillet over medium-high heat.
- 7
Add banana and sugar and sauté until banana is soft, about 1 minute.
- 8
Using electric mixer, beat cream in large bowl until soft peaks form.
- 9
Fold in cream of coconut and triple sec.
- 10
Reserve 6 tablespoons whipped cream mixture for topping.
- 11
Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl.
- 12
Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours ahead.
- 13
Cover whipped cream mixture and puddings separately and refrigerate.) Top each pudding with some of reserved whipped cream mixture.
- 14
Sprinkle each with fresh pineapple and serve.
- 15
Cream of coconut is available in the liquor section of most supermarkets.