Chakery

Pour the evaporated milk into a large mixing bowl and stir in the vanilla yogurt and sour cream until smooth and well combined.

Drain the crushed pineapples, reserving the juice, and fold the fruit into the yogurt mixture.

Add the splash of vanilla flavoring and a dash of nutmeg to the mixture, stirring gently to incorporate.

Cook the couscous according to package directions, then allow it to cool to room temperature.

Gently fold the cooled couscous into the yogurt and pineapple mixture until evenly distributed.

Chill the chakery in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Divide the chakery into serving bowls and serve cold as a dessert.