Pearl Couscous Coconut Pudding with Apricots and Almonds

Sweet breakfast or healthy dessert.

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Servings 4people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Sweet breakfast or healthy dessert.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Sweet breakfast or healthy dessert.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine 1/2 cup coconut milk, water, evaporated cane juice, coconut flakes and apricots. Bring to a boil.
  2. Add pearl couscous, cover and reduce heat to a simmer. Cook until all liquid has been absorbed.
  3. Remove from heat and stir in toasted sliced almonds.
  4. Portion into individual serving bowls and top with remaining coconut milk, if desired. Serves 4
Recipe 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.

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