Tapioca Couscous is a delightful delicacy from Northeast Brazil. Made with granulated tapioca, it has a soft, slightly gelatinous texture and can be served as a refreshing dessert or a sweet breakfast dish. Let’s get cooking!
Ingredients for Tapioca Couscous:
- 14 oz (approx. 400g) Granulated tapioca pearls;
- A pinch of salt;
- 1 cup (approx. 200ml) Coconut milk;
- 1/2 cup (50g) Shredded coconut;
- 2 tablespoons sugar.
How to Prepare Tapioca Couscous:
- In a large bowl, add the granulated tapioca and a pinch of salt;
- Mix well;
- In a small saucepan, heat the coconut milk over medium heat until it begins to simmer;
- Pour the hot coconut milk over the granulated tapioca and stir quickly to combine;
- Ensure all the tapioca pearls are moistened;
- Let the mixture rest for about 10 minutes so the tapioca absorbs the liquid, becoming soft and hydrated;
- After resting, check that the tapioca is soft and moist;
- Fold in the shredded coconut and sugar;
- Mix well until all ingredients are incorporated;
- Transfer the mixture to a couscous steamer (cuscuzeira) and steam according to your pot’s instructions;
- Remove from the pot and serve warm or at room temperature as desired;
- Enjoy!
Chef’s Tip:
Try adding diced fresh fruit, such as strawberries, bananas, or mangoes, for a fresh and colorful touch. You can also mix in toasted peanuts, nuts, or extra shredded coconut to add a delightful crunch and texture.
Did You Know?
Tapioca is a staple ingredient in Brazilian cuisine. It is made from cassava starch, a root widely grown in Brazil. The granulated version is created by drying and grinding the starch. Tapioca couscous is a delicious, gluten-free way to enjoy this versatile ingredient in a variety of ways.
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