Tiakri

Prepare the couscous according to package directions, using the amount that will yield the texture and consistency needed for a creamy pudding-style dish. Once cooked, transfer to a large bowl and allow to cool slightly.

Pour the evaporated milk into a separate bowl and whisk together with the sour cream (or yogurt) until smooth and well combined.

Add the sugar and vanilla extract to the milk mixture, stirring constantly until the sugar dissolves completely and the mixture is homogeneous.

Fold the crushed pineapple (including its juice) into the milk and cream mixture gently, distributing the fruit evenly throughout.

Pour the pineapple-cream mixture over the cooled couscous and stir gently but thoroughly until all the couscous grains are well coated and the ingredients are fully incorporated.

Cook the mixture over low heat for 8–10 minutes, stirring occasionally to prevent sticking and ensure even heating. The tiakri should become creamy and warm throughout, with a pudding-like consistency.

Remove from heat and let the tiakri rest for 2–3 minutes before serving to allow the flavors to settle. Divide into bowls or plates and serve warm.