Bahian Coconut Couscous

By • May 19, 2013 4 Comments

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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 much...you don't want to end up with a bag of starch or the couscous will be too hard."No tabuleiro da Baiana tem..."mensaque

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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.

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