Pineapple and Banana Couscous Pudding
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup water 1/2 cup plain couscous 1 tablespoon unsalted butter
1/2 large banana, chopped (about 1/2 cup) 1 tablespoon (packed) golden brown sugar 1-1/2 cups plus 2 tablespoons chilled whipping cream
5 tablespoons sweetened cream of coconut (such as Coco Lopez) 1 tablespoon triple sec 1/2 cup candied pineapple, minced
1-1/2 cups diced peeled fresh pineapple



1 Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork.
2 Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and saute until banans is soft, about 1 minute. Cool.
3 Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec. Reserve 6 tablespoons whipped cream mixute for topping. Fold candied pineapple, couscous and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls.
4 Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.

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