Caakiri (Couscous Pudding) Recipe (2024)

Published on Sep 5, 2020 Modified: Aug 31, 2020 by Alexandria Drzazgowski. This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

If you’ve never visited Democratic Republic of the Congo, you may not have tried Caakiri yet. Keep reading, and I know you’ll be glad you did! This dessert is made by combining yogurt, milk, and sour cream with couscous to create a sweet and tangy, 5-minute dessert.

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

You may not have tried Caakiri (Couscous Pudding) before, but you’ve probably tried Rice Pudding, right? If you liked rice pudding, buckle in, because you’re going to love Caakiri, too!

This recipe is a very similar concept, as it is cooked couscous mixed with sweet yogurt and evaporated milk to make a uniquely tangy dessert from the African continent.

Why Make this Recipe

A Taste of DRC: If you want to visit different cultures from your kitchen, this Caakiri is a great way to do so! You can experience the desserts of Democratic Republic of the Congo without leaving the comfort of your home.
Unique: If you’re like me, you may never have tried Caakiri (Couscous Pudding) before. If that’s the case, have no fear! This dish may be unique, but it is delicious. I hope you love it as much as I do.
Simple and Quick Dessert: Aside from being a unique and delicious recipe, you’re going to want to make this dish because it’s easy. From start to finish, you’ll have a deliciously simple dessert on the table in about 5 minutes.

What Goes in this Recipe?

Couscous: There are many kinds of couscous available in the world, but Caakiri usually uses “Moroccan” couscous (at least this is what it may be labeled as if you find it in the store). “Moroccan” couscous is the smallest, and almost resembles semolina flour. Do not use “Israeli” or “Pearl” couscous, as this is not traditional. For more info on types of Couscous, visit this article.
Yogurt: I used Greek yogurt in this recipe. You can use plain or flavored yogurt, but I chose vanilla flavored. Unflavored yogurt typically tastes like sour cream (which is also in this recipe), so we want to diversify our flavors. If you want to use unflavored yogurt or a flavor other than vanilla, you are free to do so!
Crushed Pineapple: You can use canned, crushed pineapple if you’d like! I personally enjoy fresh chopped pineapple as I sometimes think the canned version tastes slightly of aluminum.
Evaporated Milk: Evaporated milk can typically be found in the baking aisle of the grocery store, near the Sweetened Condensed Milk and Dulce de Leche. It will come canned!

Step by Step Instructions

Step 1: Cook the Couscous

Cook the couscous according to the package instructions. In our case, this included boiling 1 cup of water, ¼ tsp salt, and 1 tsp butter on the stove.

Once the water was boiling, we added 1 cup of uncooked couscous, stirred, removed it from the heat, and covered. I let this sit for about 4-5 minutes before fluffing with a fork.

Step 2: Mix the Wet Ingredients

In a medium bowl, mix together the rest of the ingredients (aside from the crushed pineapple) with a whisk.

Step 3: Combine and Garnish

Expert Tips

Use fresh pineapple as opposed to canned, crushed pineapple. The difference in taste is definitely noticeable!
If you want your recipe to be sweeter, try subbing Sweetened Condensed Milk for the Evaporated Milk. Sweetened Condensed Milk is thicker and sweeter, and will give the dish a more caramel-y taste.
Sprinkle your recipe with cinnamon if so desired. This, combined with the nutmeg, is absolutely delicious!
Caakiri is normally made with Couscous in America, though in Africa you’ll more typically find this dessert made with maize, fonio, or even black eyed peas (source).

Recipe FAQs

What Does Couscous Pudding Pair Well With?

My favorite spices and pairings for this recipe are included in the instructions, including nutmeg as well as pineapple.

Another delicious flavor is cinnamon, which can easily be mixed into the pudding or sprinkled on top.

What is Moroccan Couscous Made Of?

Moroccan Couscous is normally made with Semolina flour (made from Durum wheat). It’s generally thought to be a grain because of its fine texture, but it’s actually a pasta!

If you liked this recipe, make sure to check out a few other recipes I’ve picked out just for you:

Dabo Kolo from Democratic Republic of the Congo
Arroz con Leche (Rice Pudding)
Pineapple Coconut Agua Fresca (from Mexico)
Homemade Peach Cobbler

Caakiri (Couscous Pudding)

If you’ve never visited Democratic Republic of the Congo, you may not have tried Caakiri yet. Keep reading, and we know you’ll be glad you did! This dessert is made by combining yogurt, milk, and sour cream with couscous to create a sweet and tangy, 5-minute dessert.

5 from 2 votes

Print Pin Rate

Equipment

Ingredients

▢ 1 cup uncooked Couscous, “Moroccan”
▢ ½ cup evaporated milk
▢ ½ cup vanilla Greek yogurt
▢ ¼ cup sour cream
▢ 2 tbsp granulated sugar
▢ ½ tsp vanilla
▢ ¼ tsp nutmeg
▢ ½ cup pineapple, canned or fresh

Instructions

Prepare the couscous on the stovetop according to package instructions.
While the couscous is cooking, combine evaporated milk, yogurt, sour cream, sugar, vanilla, and nutmeg in a small mixing bowl. Whisk together.
Pour mixture into the couscous and use a wooden spoon to combine.
Spoon into serving bowls top with crushed pineapple. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Couscous: There are many kinds of couscous available in the world, but Caakiri usually uses “Moroccan” couscous (at least this is what it may be labeled as if you find it in the store). “Moroccan” couscous is the smallest, and almost resembles semolina flour. Do not use “Israeli” or “Pearl” couscous, as this is not traditional. For more info on types of Couscous, visit this article.
Yogurt: I used Greek yogurt in this recipe. You can use plain or flavored yogurt, but I chose vanilla flavored. Unflavored yogurt typically tastes like sour cream (which is also in this recipe), so we want to diversify our flavors. If you want to use unflavored yogurt or a flavor other than vanilla, you are free to do so!
Crushed Pineapple: You can use canned, crushed pineapple if you’d like! I personally enjoy fresh chopped pineapple as I sometimes think the canned version tastes slightly of aluminum.
Evaporated Milk: Evaporated milk can typically be found in the baking aisle of the grocery store, near the Sweetened Condensed Milk and Dulce de Leche. It will come canned!
If you want your recipe to be sweeter, try subbing Sweetened Condensed Milk for the Evaporated Milk. Sweetened Condensed Milk is thicker and sweeter, and will give the dish a more caramel-y taste.
Sprinkle your recipe with cinnamon if so desired. This, combined with the nutmeg, is absolutely delicious!

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Related Recipes

How to Make Arroz con Leche
Israeli Couscous in the Instant Pot
Jamaican Sweet Potato Recipe
Monkey Munch Recipe