Senegalese Thiakry (Dairy-Free & Egg-Free)

Ingredients

• 1 cup Millet couscous
• 2 cups Water
• 1 can Coconut milk
• 1/4 cup Sugar
• 1 tsp Vanilla extract
• 1/4 tsp Grated nutmeg
• 1/2 cup Dried fruit

Instructions

1. 1Rinse the 1 cup of millet couscous under cold running water in a fine-mesh sieve until the water runs clear.
2. 2In a medium heavy-bottomed saucepan (about 2-quart or 2-liter capacity), combine the rinsed 1 cup of millet couscous and 2 cups of water. Bring the mixture to a rolling boil over high heat (around 212°F / 100°C), then reduce the heat to low and let it simmer gently for 15 minutes, or until the millet is tender and all the water has been absorbed.
3. 3Remove the saucepan from the heat. Stir in the entire 1 can of coconut milk, 1/4 cup of sugar, 1 tsp of vanilla extract, and 1/4 tsp of grated nutmeg until well combined.
4. 4Return the saucepan to medium-low heat (around 250-280°F / 120-140°C). Cook for another 10 minutes, stirring occasionally, until the mixture visibly thickens and coats the back of a spoon, indicating it has reduced to a thick, spoonable texture.
5. 5Remove the saucepan from the heat. Stir in the 1/2 cup of dried fruit until evenly distributed.
6. 6The Thiakry can be served warm immediately, or allow it to cool completely to room temperature for about 1 hour before chilling it in the refrigerator for at least 2 hours, or until thoroughly cold. Chilling allows the flavors to meld and the Thiakry to firm up further.

Substitutions

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