Whole Wheat Pearl Couscous Coconut Pudding with Apricots and AlmondsContributed by: Sarah House for the Bob's Red Mill Test KitchenSweet breakfast or healthy dessert. High Fiber, Lactose Free, Soy Free, Vegan.
DirectionsStep 1Combine 1/2 cup coconut milk, water, evaporated cane juice, coconut flakes and apricots. Bring to a boil.Step 2Add whole wheat pearl couscous, cover and reduce heat to a simmer. Cook until all liquid has been absorbed.Step 3Remove from heat and stir in toasted sliced almonds.Step 4Portion into individual serving bowls and top with remaining coconut milk, if desired.Serves 4 Notes*To toast almonds, place in an even layer on a baking tray. Toast in a 325°F for 4 - 6 minutes, checking often as they will burn easily. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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