Coconut Date Couscous Cake

Coconut Date Couscous Cake

This recipe is completely different than most that I make.  I will just say that right at the beginning.  See, I had this jar of couscous that needed to be used and I had access to the internet; a dangerous combination for a creative cook, let me tell you.  Honest, I started off looking for a savory couscous recipe….something with curry.  Then I saw a picture of a lemon couscous cake and then another of an apple raisin couscous cake.  I was intrigued.  This is what I came up with.

Coconut Date Couscous Cake

This isn’t really a cake, not in the egg and flour sense.  It’s really sweet couscous with fruit and coconut that has been pressed into a small dish and refrigerated until it sets.  I would say this is more of an adult dish than a family dish.  (Okay, I didn’t share, so I don’t know if my kids would have liked it.  In my defense, it didn’t make enough for more than two or four servings.)  Change out the butter for a Vegan margarine and this could be totally Vegan.

Coconut Date Couscous Cake
This was plenty sweet for me, but if you want more, try drizzling some maple syrup or fruit syrup over the top.

Coconut Date Couscous Cake
  • 1¼ cup coconut milk
  • ¾ cup couscous
  • ½ tsp cinnamon
  • ⅓ cup chopped dates
  • ½ cup shredded coconut (I actually used the leftover pulp from making the coconut milk)
  • 2 Tbsp butter
  1. Combine all the ingredients in a saucepan.
  2. Bring to a boil, cover and remove from the heat.
  3. Let sit 10-15 minutes.
  4. Pour into a small dish (about 1 quart size), press down to form a cake like form, refrigerate at least 1 hour.
  5. Carefully invert onto a plate or cut into pieces and serve.
For a gluten free version, try using cooked quinoa or millet.




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