In 2 quart microwave-safe bowl, combine coconut milk and 1/2 cup water. Cook on HIGH 5 minutes until boiling. Stir in couscous. Cover bowl and let stand.

Meanwhile, combine brown sugar, cornstarch, salt and remaining 1 cup of the water in 2-1/2-quart saucepan. Bring to a boil over medium-high heat, stirring constantly. When mixture begins to thicken, reduce heat; whisk in half-and-half. Cook 3 minutes, stirring constantly, until thickened.

Place eggs in small bowl and whisk in 1/2 cup of hot half-and-half mixture. Pour egg mixture into saucepan and continue to cook custard 1 to 2 minutes until very thick, stirring constantly. Remove from heat. Stir in extracts.

Fluff couscous; pour custard over; stir to combine, breaking up any lumps. Transfer to serving bowl.