| | | Couscous Pudding Ingredients 2 cups Israeli couscous
1 vanilla bean, split and scraped
1 cup crystallized ginger, minced
¾ cup sugar
2 teaspoons ground cinnamon
1½ ounces butter
4 cups heavy cream
6 cups milk
1 cup coconut puree Directions: Heat the butter in a heavy bottomed pot. Add the couscous and cinnamon and Stir constantly until golden in color. Add the milk and bring to a boil. Add the cream and reduce heat to a simmer, still stirring constantly. Add the sugar, ginger and coconut milk. Cook the couscous until soft to the bite. |
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