West African Caakiri Couscous Pudding

Caakiri, a beloved West African sweet often linked to Senegalese and Sahel gatherings, turns fluffy couscous into a cool pudding. Milk-steamed pearls fold with Greek yogurt, honey, and warm spices, then finish with banana, raisins, and toasted peanuts.

Serves 4 · 10 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 22g protein
• 54g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup instant couscous
• 1 1/2 cups whole milk
• 2 cups plain Greek yogurt
• 1/2 cup evaporated milk
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 1 ripe banana
• 1/4 cup toasted peanuts
• 1/4 cup raisins or golden raisins

Instructions

1. 1Bring the whole milk to a bare simmer in a small saucepan over medium heat. Stir in the couscous, salt, cinnamon, and nutmeg, then cover and remove from heat.
2. 2Let the couscous steam off heat for 5 minutes until it has absorbed the milk and fluffed into soft pearls. Fluff gently with a fork so it stays light.
3. 3Transfer the warm couscous to a mixing bowl and cool for 5 minutes so the yogurt will not curdle when added.
4. 4Whisk together the Greek yogurt, evaporated milk, honey, and vanilla until completely smooth and pourable.
5. 5Fold the yogurt mixture into the cooled couscous until every grain is coated and the pudding looks creamy and speckled with spice.
6. 6Taste and adjust sweetness with a little more honey if needed. The texture should be spoonable, thicker than drinkable yogurt but looser than cake batter.
7. 7Dice the banana and roughly chop the toasted peanuts. Fold half of each into the pudding and reserve the rest for topping.
8. 8Spoon into four bowls or meal-prep jars. Top with remaining banana, peanuts, and raisins. Chill at least 20 minutes for the flavors to marry, or serve immediately slightly warm.
9. 9Store covered jars in the fridge up to 3 days; stir before eating as the couscous continues to soften.