Thiakry | Coconut & Pinapple Millet Dessert#burkina

millet

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious alternative, while rice is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness, while agave syrup can be less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine is often cheaper.

Add 1/2 cup dehydrated millet couscous to a mixing bowl and pour in room temperature water to rehydrate.

In another mixing bowl, add 2 heaped cups of Greek yogurt and 1/3 cup of sweetened condensed milk.

Mix the yogurt and condensed milk until homogeneous using a whisk or hand mixer.

Add 3 tablespoons of crushed pineapple and 2 tablespoons of coconut flakes to the yogurt mixture and stir until well incorporated.

Cover the mixing bowl with cling film and refrigerate.

Once the millet is about 80% rehydrated, squeeze out most of the water and place it in a microwave-safe container.

Drizzle 1 teaspoon of water over the millet and secure the container with a lid.

Steam the millet in the microwave for 2 minutes, then fluff with a fork.

Allow the millet to cool down, then combine it with the yogurt mixture until smooth.

Cover and refrigerate to allow flavors to meld.

Preheat a skillet and toast some coconut flakes for garnish.

If the thakri is too thick, add 1/4 cup of milk to loosen it up, adjusting to taste.

Garnish with toasted coconut flakes and serve cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens