TOASTED ALMOND COCONUT PUDDING

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TOASTED ALMOND COCONUT PUDDING

 

1 can (13.5 oz.) lite coconut milk

1-1/2 cups water, divided

1 package (10 oz.) Near East Original Plain Couscous

3/4 cup packed brown sugar

1/4 cup cornstarch

1 teaspoon salt

2 cups half-and-half

2 large eggs

1-1/2 teaspoons rum extract

1/2 teaspoon almond extract

1/2 cup sliced almonds, toasted

1/2 cup sweetened shredded coconut, toasted

 

 

In 2 quart microwave-safe bowl, combine coconut milk and 1/2 cup water. Cook on

HIGH 5 minutes until boiling. Sir in couscous. Cover bowl and let stand.

Meanwhile, combine brown sugar, cornstarch, salt and remaining 1 cup of the

water in 2-1/2-quart saucepan. Bring to a boil over medium-high heat, stirring

constantly. When mixture begins to thicken, reduce heat; whisk in half-and-half.

Cook 3 minutes, stirring constantly, until thickened.

Place eggs in small bowl and whisk in 1/2 cup of hot half-and-half mixture. Pour

egg mixture into saucepan and continue to cook custard 1 to 2 minutes until very

thick, stirring constantly. Remove from heat. Stir in extracts.

Fluff couscous; pour custard over; stir to combine, breaking up any lumps.

Transfer to serving bowl.

 

 

8-10 SERVINGS

Prep Time: 10 minutes

Cook Time: 15 minutes

 

Source: Near East Foods

Formatted by Chupa Babi: 03.11.08

 

NUTRITION INFORMATION: 1/8 of recipe. Calories 400, Calories From Fat 140, Total

Fat 16g, Saturated Fat 8g, Cholesterol 75mg,

Sodium 360mg, Total Carbohydrates 57g, Dietary Fiber 3g, Protein 10g.

 

 

 

 

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