Granulated tapioca soaks up hot, sweetened milk and coconut milk with grated coconut, then sets in the refrigerator into a soft, sliceable coconut cake. It is served cold in squares, topped with sweetened condensed milk and more coconut. Makes 12 pieces in about 4 hr 18 min.
Prep15 min
Cook8 min
Cooling3 hr 55 min
Total
4 hr 18 min
Yield
12 pieces
DietGluten free
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
8 ½ oz (240 g)granulated tapioca (tapioca granulada)
¾ cup (100 g)unsweetened grated coconut, fresh or dried, for the cuscuz
2 cups (500 ml)whole milk
1 ⅔ cups (400 ml)coconut milk, full-fat, well stirred
Lightly grease an 8-inch (20 cm) square pan. In a large heatproof bowl, combine the granulated tapioca and 100 g unsweetened grated coconut.
In a saucepan, heat the whole milk, coconut milk, sugar and salt over medium heat, stirring, until the sugar dissolves and the mixture is steaming and just about to boil, 6 to 8 minutes.
Pour the hot milk mixture over the tapioca a little at a time, stirring constantly so no lumps form.
Cover the bowl with a lid or towel and let it rest 20 minutes, stirring once halfway, until the grains swell and absorb most of the liquid. It should look like a loose, creamy rice pudding; if it is stiff, stir in a splash more milk, and if it is runny, rest 5 minutes longer.
Spread the mixture evenly in the prepared pan and smooth the top. Cool at room temperature 30 minutes, then cover and refrigerate until firm enough to slice, at least 3 hours.
Cut into 12 pieces. Serve cold, each piece topped with a spoonful of sweetened condensed milk and a sprinkle of the remaining 30 g grated coconut.
Tips
The liquid must be very hot when it hits the tapioca; that heat is what hydrates the grains.
Leave the mixture a little soft before chilling: it firms up a lot in the refrigerator.
Contains coconut; check with your doctor if you avoid tree nuts.
Good with brazilian-style strong coffee.
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How long does it take to make cuscuz de tapioca doce (brazilian coconut tapioca cake)?
Plan on 15 minutes of prep and 8 minutes of cooking, plus 3 hours 55 minutes to chill and rest. The recipe makes 12 pieces.
How should I store cuscuz de tapioca doce (brazilian coconut tapioca cake)?
Cover and refrigerate up to 3 days; top with condensed milk only when serving.
Can I make cuscuz de tapioca doce (brazilian coconut tapioca cake) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Sold by street vendors in Salvador and across Brazil's Northeast, sweet tapioca cuscuz is made by soaking granulated tapioca in hot sweetened coconut milk and chilling it until firm enough to slice. Serve it with brazilian-style strong coffee.
Variations
Guava version (versão goiaba): melt 150 g (5 oz) guava paste with 60 ml (1/4 cup) water over low heat, 4 to 5 minutes, and spoon it over the pieces instead of condensed milk.
Orange version (versão laranja): add 2 tsp (4 g) finely grated orange zest to the hot milk; timing unchanged.
Toasted coconut topping: toast the 30 g (1/3 cup) serving coconut in a dry skillet over medium-low heat until golden, 3 to 4 minutes, before sprinkling.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
303Calories / serving
13.2gFat
45.7gCarbs
3.4gProtein
27.1gSugar
Whole recipe (12 servings):
~3636 cal ·
158g fat ·
548g carbs ·
41g protein ·
325g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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