Piña Colada Couscous Cake
1/3 cup sweetened pineapple juice
1/2 cup coconut milk
1/4 cup agave nectar
1 tablespoon vanilla soy yogurt
1/4 cup unsweetened shredded coconut
1/2 cup whole wheat couscous
1 pineapple ring
In a small saucepan, combine the pineapple juice, coconut milk, agave nectar and vanilla soy yogurt. Bring to a boil. Lower heat and add the couscous and shredded coconut. Stir to combine and simmer for one minute or until most of the liquid is absorbed. Place the pineapple ring in a small round container that has been lightly oiled. Transfer the couscous mixture onto the lightly oiled container and press it in firmly. Place the container in the refrigerator to cool down for at least an hour. Once firm and cool enough, turn the cake onto a serving platter. Garnish with the two pineapple rings and the two slices of lime.
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