AG Recipe: Cuscuz Doce

AG Recipe: Cuscuz Doce

by Tricia Chaves

At the mouth of the secluded Grumari beach in Rio de Janeiro, you’ll find a jovial old man perched on a stool doling out a dessert known as cuscuz doce . It’s a gelatinous chilled cake made from tapioca, a derivative of the country’s most plentiful crop – a root vegetable called yuca or cassava. This party-pleasing sweet is foolproof too: Not only is it easy for amateur cooks to master, it’s gluten-free so you can serve to guests avoiding grains.

Prep Time: 2 minutes Cook Time: 8 minutes Chill Time: 2 hours

Mixing bowl
Large stock pot
Cooking spoon
9” x 13” glass baking dish, sponge cake pan or bundt cake pan
1 cup of coconut milk
4 cups of whole milk
250 grams of granulated tapioca
3?4 cup of sugar
4 Tablespoons of unsweetened shredded coconut, divided in half Sweetened condensed milk to taste

The Makings:

Prep Time: 2 minutes Cook Time: 8 minutes Chill Time: 2 hours

Mixing bowl
Large stock pot
Cooking spoon
9” x 13” glass baking dish, sponge cake pan or bundt cake pan
1 cup of coconut milk
4 cups of whole milk
250 grams of granulated tapioca
3?4 cup of sugar
4 Tablespoons of unsweetened shredded coconut, divided in half Sweetened condensed milk to taste

Let’s Bake it!

1. Combine the tapioca, sugar and 2 Tablespoons of the coconut in a mixing bowl until fully integrated.

2. Bring the coconut milk and whole milk to a rolling boil, stirring frequently to ensure a film doesn’t form on top.

3. Once boiling, slowly pour in tapioca, sugar and coconut mixture, stirring constantly.

4. Reduce heat and continue stirring vigorously until mixture thickens to the consistency of cooked oatmeal.

5. Pour the mixture into a glass baking dish, sponge cake pan or bundt cake pan and refrigerate for at least two hours.

6. If using a cake pan, run a knife around its edges and turn the cake out onto a plate. When using a glass baking dish, this step is not necessary.

7. Before serving, spread a thin layer of sweetened condensed milk on the top of the cake and sprinkle with the remaining coconut.

8. Slice and garnish as desired with additional sweetened condensed milk.

Kitchen Counter:

Makes 16 generous servings

Check out Tricia’s blog:  Ptaom.com 

Photo by: Thalita Patriota Photography

 

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