The Tapioca Couscous also known as White Couscous or Bahia Couscous, is one of many versions of the North African couscous, brought to Brazil by Portuguese colonizers. This recipe is very popular in the North and Northeast regions, especially in Bahia, and it is one of the most traditional sweets sold through street food vendors and beach vendors in Rio de Janeiro. You can serve it as a dessert or a snack.
There are also other versions of couscous: “Paulista” Couscous, Coconut Couscous and Brazilian Couscous from the Northeast Region. However, these recipes are quite different from each other.
• 250 g granular tapioca
• 125 g fresh grated coconut
• 100 g sugar
• a pinch of salt
• 200 ml coconut milk
• 500 ml milk
• 75 g fresh grated coconut, to garnish
- Mix granular tapioca, salt, sugar and grated coconut.
- Add coconut milk and mix well.
- Heat milk till almost boiling (80°C), pour it into the mixture and mix well. If you want a creamy sweet you can thin it with a little more milk (100 ml).
- Let it cool down and begins to thicken. Spoon the mixture into a serving dish and sprinkle it with 75 g grated coconut. Cover and place in the fridge for at least three hours or, even better,overnight.
- Cut and serve. If you like cover with condensed milk.
Note: If you use coconut flour you have to add a little water.
Yield: 8-10 servings.
Posted on: 26 April 2016