A silky pudding of whipped cream and couscous topped with fresh fruit and coconut flakes is incredibly refreshing.
Servings: Makes 6 servings
  • 1 cup water
  • 1 vanilla bean split lengthwise
  • 1 cinnamon stick
  • 1 cup couscous
  • 3/4 cup orange juice
  • 3/4 cup coconut milk
  • 3 Tbsp. plus 2 Tbsp. light brown sugar
  • 1 Tbsp. minced, peeled fresh ginger
  • 1/4 tsp. ground green cardamom
  • 2 Tbsp. brewed coffee
  • 3/4 cup heavy cream
  • 2 pink grapefruits segmented (membranes and seeds removed)
  • 2 oranges segmented (membranes and seeds removed)
  • 1 cup diced watermelon
  • 1/4 cup raisins
  • 1/4 cup dried coconut flakes
  • Directions
    In a medium saucepan, bring water, vanilla bean, and cinnamon stick to a boil. Add couscous, cover, and immediately remove from heat.

    In a separate pan, bring orange juice, coconut milk, brown sugar, ginger, cardamom, and coffee to a boil. Simmer for 10 minutes; strain into a bowl, then stir strained liquid into couscous mixture.

    In a medium bowl, beat cream to soft peaks. Fold whipped cream into couscous.

    To serve, spoon couscous into a large bowl, then top with fruit and coconut.


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