Coconut couscous with mango and passion fruit compote

Coconut couscous with mango and passion fruit compote

приготовление

Dice the mango, then cut the passion fruits in half and scoop out the seeds and flesh. Put the fruits in a saucepan together with the lime juice and bring to a simmer on medium heat. In another small pan, combine the coconut milk and birch sugar and bring to the boil. Put the couscous in a heatproof dish and pour in the hot coconut milk. Mix together with a fork, cover with cling film and leave to absorb. Serve the couscous with the warm fruit compote, adding coconut chips if desired.

  • 1 mango
  • 2 passion fruits
  • 2 tbsp lime juice plus zest
  • 200 ml coconut milk
  • 30 g birch sugar
  • 100 g couscous
  • Coconut chips for decoration, optional

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