Sweet Coconut Tapioca Couscous — Bahian Cuscuz
A no-bake Brazilian classic straight from the vibrant state of Bahia: small tapioca pearls soak up a silky blend of coconut milk and shredded coconut until irresistibly creamy. Chilled and drizzled with sweetened condensed milk, it's tropical comfort food at its simplest and most delicious.
🛒 Ingredients
20 servings
- 3 cups dry small-grain tapioca pearls
- 1 cup granulated sugar (adjust to taste)
- 1½ cups (2 small cans) coconut milk
- 3½ oz (100 g) desiccated shredded coconut (or 1 fresh coconut, grated — highly recommended)
- 4 cups whole milk, brought to a boil then cooled to lukewarm
- Sweetened condensed milk, for drizzling (optional)
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Directions
- 1
Place the dry tapioca pearls in a large bowl or baking dish and set aside.
- 2
In a separate bowl, combine the coconut milk, shredded coconut, and sugar with the lukewarm milk, stirring until the sugar fully dissolves.
- 3
Pour the coconut mixture over the tapioca, stir thoroughly, cover with a clean kitchen towel, and leave to rest for 25–30 minutes, stirring every 5 minutes so the pearls absorb the liquid evenly.
- 4
Adjust the texture: add a splash of lukewarm milk if too firm, or a few extra tablespoons of tapioca pearls if too runny.
- 5
Aim for a creamy rice-pudding consistency — keep it slightly looser than desired since chilling will firm it further.
- 6
Spoon into individual cups or keep in the dish; refrigerate for at least 1 hour.
- 7
Serve cold with a generous drizzle of sweetened condensed milk.
💡 Chef's Tip
Fresh grated coconut makes this dessert noticeably more fragrant and moist. A drop of vanilla extract or a pinch of cinnamon pairs beautifully with the coconut flavour. Keeps well in the fridge for up to 3 days.
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