Thiakry Millet Couscous Pudding with Coconut and Pineapple

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A sweet Senegalese dessert combining millet couscous soaked in spiced yogurt and coconut milk, finished with tropical pineapple and raisins. This African-inspired recipe, ready in about 25 minutes, layers millet couscous, plain yogurt (whole milk), coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 African cuisine 220 cal/serving

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Ingredients

1 cup millet couscous
2 cups plain yogurt (whole milk)
1/2 cup coconut milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup pineapple chunks (fresh or canned)
1/4 cup golden raisins
1/2 teaspoon ground cinnamon
1/2 cup water

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Instructions

Step 1: In a medium saucepan, bring 1/2 cup water to a boil. Stir in 1 cup millet couscous, cover, and remove from heat. Let sit for 10 minutes until water is absorbed and couscous is tender.
Step 2: Fluff the couscous with a fork and transfer it to a large bowl. Add 2 cups plain whole milk yogurt, 1/2 cup coconut milk, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract, stirring well to combine into a creamy mixture.
Step 3: Gently fold in 1 cup pineapple chunks and 1/4 cup golden raisins, then sprinkle 1/2 teaspoon ground cinnamon on top for aromatic warmth.
Step 4: Cover and chill the Thiakry pudding in the refrigerator for at least 2 hours to allow flavors to meld and pudding to thicken before serving.