This couscous recipe is adapted from Thiacry a sweet soup which is served in a small village in Senegal. It was made with freshly made couscous, fermented milk and sugar.
The adaptation here uses instant couscous. Thiacry or Chakery as it is also called is a great dessert which is easy to prepare.
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The sweet recipe using couscous is at its best when it has rested for an hour in the fridge before serving. So it is easy to prepare it in advance. It even is possible to prepare the Thiakry a day before. If the couscous and the coconut have soaked up all liquid and the dessert has a thick consistency you may want to add some more kefir or milk.
Tip: The last time we prepared this sweet soup we were curious about what would happen if we soaked the couscous without adding boiling water and just put it straight into the kefir mix. It turned out fine. We let the couscous soak in the kefir fruit mixture for about two hours.
We love feedback, so please let us know how you got on with this couscous recipe by using the form or through the contact page. For more sweet treat ideas please visit Food to Grow on Pinterest.
An alternative fruit combination to add to the couscous mix is pineapple, raisins and filleted mandarins.
Feel free to share your thoughts 🙂.