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Pineapple and Banana Couscous Pudding
Submitted by: Detrees
A sweet and creamy, coconut flavored dessert with pineapple and bananas.
Ingredients
- 3/4 cup water
- 1/2 cup plain couscous
- 1 tablespoon unsalted butter
- 1/2 large banana, chopped
- 1 tablespoon packed golden brown sugar
- 1 1/2 cups plus 2 tablespoons chilled whipping cream
- 5 tablespoons sweetened cream of coconut
- 1 tablespoon triple sec
- 1/2 cup candied pineapple, minced
- 1 1/2 cups diced peeled fresh pineapple
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Method
Bring 3/4 cup water to boil in a heavy medium saucepan over high heat. Stir in couscous then remove from heat. Cover and let stand until water is absorbed, about 15 minutes, then fluff with a fork. Melt butter in a small nonstick skillet over medium high heat. Add banana and sugar and saute until banana is soft, about 1 minute, the let cool. Using an electric mixer, beat cream in a large bowl until soft peaks form. Fold in cream of coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold candied pineapple, couscous and banana into remaining whipped cream mixture in bowl. Divide mixture among 6 parfait glasses or dessert bowls. Top each pudding with reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.
Notes: We served this as the dessert with a Morroccan dinner to my extended family. Everyone loved this even the picky eaters in the bunch. Can be made 4 hours ahead--just cover whipped cream mixture and puddings separately and refrigerate.
Number of Servings: 6-8
Submitted by: Detrees ( See all of Detrees Recipes )
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