Senegalese Thiakry (Dairy-Free)
A creamy and sweet millet pudding flavored with vanilla and nutmeg, traditionally made with yogurt but here made dairy-free with coconut yogurt.
Ingredients
- 1 cup Millet couscous
- 2 cups Water
- 2 cups Coconut yogurt
- 1/4 cup Sugar
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Ground nutmeg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the millet couscous in a fine-mesh sieve.
- 2In a saucepan, bring water to a boil. Add the millet couscous and reduce heat to low.
- 3Simmer for 15-20 minutes, or until the millet is cooked and the water is absorbed.
- 4Remove from heat and let cool slightly.
- 5Stir in coconut yogurt, sugar, vanilla extract, and nutmeg.
- 6Chill in the refrigerator for at least 30 minutes before serving.
Substitutions
Dairy Yogurt → Coconut Yogurt
Provides similar creaminess and tanginess.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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