This recipe comes from our very own test kitchen, courtesy of Sarah House as part of our month-long celebration of whole wheat pearl couscous. Make this as a sweet breakfast treat or as a healthy dessert. Perfect for brunch or served with a scoop of vanilla (or coconut!) ice cream. Enjoy!
If you aren’t fond of the orange/coconut combo, Sarah also developed this version with Apricots and Almonds.
Whole Wheat Pearl Couscous Coconut Pudding with Mandarins
- 1/2 cup canned Coconut Milk (120mL)
- 1 cup Water (240mL)
- 1/4 cup Evaporated Cane Juice Sugar (36g)
- 1/4 cup Coconut Flakes (15g)
- 11 oz can Mandarin Oranges, drained, or fresh (312g)
- 1 cup Whole Wheat Pearl Couscous (171g)
- 1/2 – 3/4 cup canned Coconut Milk to garnish (optional)
Directions
Step 1
Combine 1/2 cup coconut milk, water, evaporated cane juice and coconut flakes. Bring to a boil.
Step 2
Add whole wheat pearl couscous, cover and reduce heat to a simmer. Cook until all liquid has been absorbed.
Step 3
Remove from heat and stir in drained or fresh mandarin orange segments.
Step 4
Portion into individual serving bowls and top with remaining coconut milk, if desired.
Serves 6