The Coconut Couscous also known as Coconut Milk Couscous or Coconut Corn Couscous is a variation of the Brazilian Couscous from the Northeast Region, a North African dish brought to Brazil by Portuguese colonizers.
It is a steamed cornmeal and coconut recipe, and it will look like a cake, if you use a steamer basket. If you don’t have a steamer you can cook it on a deep plate (“cuscuz no prato”). This couscous is usually served for breakfast, as dessert or as a snack.
There are also other regional versions like Portuguese Couscous and Tapioca Couscous, but in this cases they are very different dishes.
• 250 g pre cooked flaked corn flour or pre cooked corn flour
• 100 g fresh grated coconut
• 3 tablespoons sugar, to taste
• 1/2 teaspoon salt
• 200 ml coconut milk
• 150 ml water, approximately
- Mix all dry ingredients, together, in a bowl. The fresh coconut is better than dry for this recipe.
- Add coconut milk and gradually add the water and mix well until all ingredients are moist and mixture has a crumbly texture. Let it stand for 10 minutes.
- Fill the steamer pot half full of water and bring to a boil.
- Place the couscous mixture into the steamer basket and gently level the top without pressing. The mixture should remain soft to allow the steam to penetrate just right.
- Cover and cook over low heat for about 15 minutes, until it begins to release its aroma. At this point the mixture starts to pull away from the sides of the steamer.
- Cut into slices and serve hot. Add milk or coconut milk, if you like.
How to steam couscous with a deep plate (or pot lid)
Transfer the couscous mixture to a deep plate that has a larger diameter than the pot diameter. Wrap the deep plate with a clean cloth, making a knot on the bottom of the plate. Fill the pot one third full of water, bring to a boil and “cover” the pot with the wrapped deep plate (the couscous mixture must be facing downwards). Simmer over low heat for 10-15 minutes. Serve the couscous hot straight from the “cooking plate”.
Yield: 4-6 servings.
Posted on: 12 December 2013