Coconut Degue

Directions

Part 1.a : Prepare the millet grains

• In the soup bowl, mix the dried millet grains into 1/2 cup of water
• Allow the grains to absorb part of the water; about 5 min
• Place in the microwave for ~5min and allow to cook/soften
• Set aside and allow to cool down

Part 1.b : Prepare the couscous grains

• In the soup bowl, mix the couscous grain into 1/2 cup of water
• Allow the grains to absorb part of the water; about 5 min
• Place in the microwave for ~5min and allow to cook/soften
• Set aside and allow to cool down

Part 2 : Prepare the yogurt mixture

• Mix the yogurt and sour cream in a large bowl
• Add in the condensed milk and vanilla cream, mix, while making sure to get all the lumps

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Part 3 : Finish the Degue

• Once the grains in parts 1.a and 1.b have cooled down completely, add them into the yogurt mixture from part 2
• Add the grated coconut
• Add nutmeg and vanilla extract
• Mix everything
• Serve and enjoy!

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Notes

• You can use anything between 2-3 cups of vanilla cream, depending on how thick you prefer your Degue to be
• The vanilla and nutmeg are optional if you’re not into any of them, but if you don’t mind either or, I highly recommend both and especially the nutmeg
• You could also do a mix of condensed milk and sugar. I find the condensed milk does it for me but if you want it sweet you can add more condensed milk or do both condensed milk and sugar
• You could use other milk flavors instead of vanilla cream. Something like almond milk or coconut milk is a good replacement
• You can add some fresh fruits or dried raisins if you’d like. I personally am not a fan of raisins
• Feel free to use either pearl millet or couscous in this recipe. It does not have to be both. I would use 1 cup instead of 1/2 cup when using only one of the grains.