Sweet Tapioca Cuscuz with Coconut
A soft, spoonable Brazilian dessert where fine tapioca melts into sweet milk and sets into a silky pudding, finished with shredded coconut and a drizzle of condensed milk. It comes together in one pan in about half an hour, then does the rest of the work in the fridge. Serve it well chilled for a no-fuss treat.
🛒 Ingredients
15 servings
- 1 litre whole milk
- 1 cup fine tapioca starch (about 200 ml)
- 6 tablespoons sugar
- 1 can sweetened condensed milk (400 g)
- 1 bag sweetened shredded coconut (100 g)
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Directions
- 1
In a heavy-based saucepan, whisk the milk, tapioca starch and sugar together while the pan is still cold, so the starch dissolves evenly.
- 2
Set over low heat and stir constantly for 8 to 10 minutes, until the mixture thickens and a few bubbles break the surface.
- 3
Take off the heat and pour into a glass baking dish. Rest the dish on a folded cloth so the hot glass doesn't crack against the counter.
- 4
Smooth the top and leave to cool completely at room temperature.
- 5
Scatter the shredded coconut over the surface, cover and chill for at least 3 hours, ideally overnight.
- 6
Just before serving, pour the condensed milk over the top and cut into squares. Enjoy!
💡 Chef's Tip
Too firm after chilling? Loosen it with a splash of milk before serving. Toasting the coconut in a dry pan for a minute or two deepens the flavour. And keep stirring during cooking — that's what keeps the pudding silky instead of lumpy.
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