Thiakry
Thiakry is a delicious traditional West African dessert. This sweet and creamy dessert made with millet couscous originated in Senegal and Gambia.
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Cooling Time 20 minutes minutes
Servings: 4 servings
medium saucepan
large bowl
- 1¾ cup water
- 1½ cup couscous see notes below if using millet
- 1 cup sweetened condensed milk
- 1 cup Greek yogurt
- ¾ cup half-and-half
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- chopped nuts optional for garnish
In a medium saucepan, bring the water to a boil. Stir in the couscous and cover tightly with a lid. Remove the pan from the heat, and let the couscous steam for five minutes. Use a fork to fluff the mixture.
In a large bowl, whisk together the condensed milk, yogurt, and half-and-half. Add the vanilla extract, ground cinnamon, and ground nutmeg and whisk until combined.
Stir in the couscous, and mix until well combined. Ensure that all chunks of couscous are broken up and evenly distributed in the mixture.
Cover and chill in the refrigerator for 20 minutes. Serve topped with raisins and chopped nuts.
- Serving Suggestions: Serve Thiakry topped with shredded coconut, pineapples, bananas, or papaya. Most fresh or dried fruits will pair nicely with this dessert.
- Using Millet: This recipe is traditionally made with millet couscous. I recommend using the instructions on your package for appropriate cooking times, as they can vary from brand to brand.
- Make-Ahead: You can make this dessert the night before and store it in the refrigerator. If you find it has thickened up, add more half-and-half until it reaches your desired consistency.
Serving: 1g | Calories: 551kcal | Carbohydrates: 95g | Protein: 20g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 139mg | Potassium: 492mg | Fiber: 3g | Sugar: 44g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 316mg | Iron: 1mg