COUSCOUS WITH COCONUT
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- corn flakes | 250 g
- Fresh grated coconut | 100 g
- sugar, to taste | 3 tablespoon
- Salt | 1/2 g
- Coconut milk | 200 ml
- Water | 150 ml
- Mix the dry ingredients in a bowl. For this recipe it is better to use fresh coconut.
Add the coconut milk and, little by little, the water, mixing well, until the crumbs are moist but not too wet.
Let it rest.
Fill the lower part of the couscous bowl halfway with water and bring to a boil.
Place the couscous mass on top of the couscous bowl, leveling the surface without squeezing it.
The dough has to be loose for the steam to circulate and complete the cooking.
Serve hot in slices, drizzled with milk or coconut milk to taste.
How to cook couscous on the plate or on the lid of a pan.
Place the couscous mass in a deep dish with a diameter slightly larger than the diameter of a pan.
Wrap with a clean cloth, making a knot at the bottom of the plate. Add water up to 1/3 of the height of the pan and, when it boils, “cover” the pan with the plate (the couscous must be facing downwards.
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