Cuscuz de Tapioca Baiano

Experience the sweet and fluffy taste of Bahian Tapioca Couscous, a beloved dessert or snack from Brazil. This dish combines the delightful textures of tapioca with the rich flavors of coconut and vanilla, creating a mouthwatering treat perfect for any occasion.

Ingredients

🌿 2 cups 250g Granulated Tapioca, Yoki
🍬 2 cups Refined Sugar
💧 4 cups Filtered Water
🥥 1 cup Coconut Milk
🥥 50g Grated Coconut for mixing
🌼 1 tablespoon Vanilla Extract optional
🥥 Grated Coconut for decoration
🍶 Condensed Milk, Piracanjuba, for serving

Instructions

1- Mix Dry Ingredients:

• In a large glass mixing bowl, combine the 2 cups of granulated tapioca and 2 cups of sugar.
• Mix thoroughly with a wooden spoon until well integrated.

2- Add Coconut:

• Add 50g of grated coconut to the tapioca and sugar mixture.
• Mix well to evenly distribute the coconut.

3- Incorporate Liquids:

• Pour in 4 cups of filtered water or milk at room temperature to the mixture.
• Add 1 cup of coconut milk to enhance the texture and flavor.

4- Optional Flavoring:

• Incorporate 1 tablespoon of vanilla extract for a flavor boost.
• Stir until all ingredients are well combined.

5- Rest the Mixture:

• Allow the mixture to rest at room temperature for 40 to 50 minutes.
• Stir occasionally to aid absorption.

6- Prepare the Mold:

• Lightly grease a Bundt pan or similar mold with oil to prevent sticking.

7- Pour Mixture into Mold:

• Pour the thickened tapioca mixture into the prepared mold.
• Ensure even distribution.

8- Seal and Chill:

• Cover the mold with Bompack plastic wrap to seal.
• Refrigerate the couscous in the mold for at least 8 hours or overnight to set completely.

9- Unmold the Couscous:

• Once chilled, gently loosen the edges of the couscous from the mold with a spatula or knife.
• Invert the mold onto a serving plate to release the tapioca couscous.

10- Garnish and Serve:
- Garnish generously with grated coconut.
- Serve slices of the couscous drizzled with Piracanjuba condensed milk for a sweet finish.

Prep Time: 10 minutes
Cook Time: No cooking required
Total Time: Close to 9 hours (mostly inactive)
Servings: Information not provided
Equipment:

• Measuring Cups (200 ml capacity)
• Large and Small Glass Mixing Bowls
• Wooden Spoon
• Plastic Measuring Jug
• Bundt Pan/Fluted Ring Mold
• Bompack Plastic Wrap
• Scissors
• Serving Plates

Cooking Tips

• Use high-quality granulated tapioca to achieve the best texture.
• Dried grated coconut extends shelf life if you don't plan to consume immediately.
• Allow the mix to soak and refrigerate it overnight for best results.

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Cuscuz de Tapioca Baiano