Pineapple and Banana Couscous Pudding

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

Directions:

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.

Number of Servings: 6-8

Notes from the Cook: 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.