Tapioca cuscuz is a traditional dessert from the northeast of Brazil. Sweet and flan-like, it is extremely popular throughout the South American country. It is prepared from a cassava starch, known as tapioca, and mixed with freshly grated coconut, sugar, and milk or water.
2-1/2 cups sugar
2 qt. Charlotte mold baking pan
1/2 cup grated coconut
1 lb. tapioca flour
1 qt. milk
1 can coconut milk
Dash of salt
Prunes, or other fruit of choice
To caramelize the mold baking pan, place 2 cups of sugar in a saucepan and place it over a medium heat. Stir constantly with a spoon until the sugar dissolves and becomes a dark amber color.
Pour the caramel into the bottom of the mold baking pan. Hold it on the top and cover the bottom and the sides of the pan with the caramel, working quickly so the caramel does not get hard. Sprinkle a handful of grated coconut on top, then set it aside.
To make the cuscus, combine the tapioca, milk, coconut milk, 1/2 cup sugar, and a dash of salt in a pan over medium heat, and mix together.
Stir continuously while cooking. When it starts boiling, stir for 3 more minutes then turn the burner off. It should be creamy but not too thick.
Pour the cuscuz into the caramelized mold baking pan and refrigerate for at least 3 hours, or overnight.
To serve, unmold it in a serving round platter that can hold the caramel sauce. Decorate with prunes (or any other fruit or berry), caramel syrup and condensed milk.
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