Bahian Coconut Couscous

By mensaque
May 19, 2013
4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Make no mistake...this is a dessert!The only similarity to Moroccan couscous would be that it cooks in it's own steam.And it does not come from the desert but from coconut-land in Brazil:Bahia where the "Baianas" sell all kinds of goodies from their trays on the streets in their traditional typical costumes of white lace since Brazil was still an Empire.It is a simple dish as most Brazillian dishes are,but it has a catch;this recipe calls for tapioca,and you should break the pearls a little but not too don't want to end up with a bag of starch or the couscous will be too hard."No tabuleiro da Baiana tem..."mensaque

Serves: 6 portions

  • 1 liter milk
  • 200 milliliters coconut milk
  • 1 pound tapioca pearls
  • 2 to 3 cups sugar
  • 4 ounces grated coconut
  • a few drops of vanilla extract
  • sweetened condensed milk to use as custard
  1. Grate the coconut(or skip this step and go to the store like I do!)then save a couple of handfuls for decoration.
  2. Mix the coconut with the sugar,vanilla,and tapioca pearls slightly broken.
  3. Bring the milk and coconut milk to a boil and pour over the coconut mix,stirring fast.
  4. Now you can top it with the coconut you saved and serve it warm or cold after a couple of hours in the fridge.
  5. Use the condensed milk as a custard when you plate the slices.

More Great Recipes:
Fruit|Slow Cook|Make Ahead|One-Pot Wonders|Serves a Crowd|Summer|Fall|Winter|Spring|Easter|Gluten-Free|Dessert