Coconut and tapioca cake

Name: Coconut and tapioca cake (Cuscuz de tapioca com coco)
Yield: Serves 8
Cuisine: Brazilian
Ingredients: extra grated coconut and condensed milk, to serve; extra grated coconut and condensed milk, to serve; 200 g/7 oz freshly grated coconut; 175 g/6 oz/¾ cup caster (superfine) sugar; 100 ml/3½ fl oz/scant ½ cup coconut milk; 120 ml/4 fl oz/½ cup full-fat (whole) milk; 400 ml/14 fl oz/1⅔ cups water; 2.5 ml/½ tsp salt; 250 g/9 oz/1½ cups tapioca (tapioca granules)

Cuscuz de tapioca com coco

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

This is a sweet and sticky snack made from tapioca, served in slices topped with a fluffy layer of freshly grated coconut and a generous drizzle of condensed milk. Given its high calorie content, low price and easy-to-eat consistency, it is sold in huge quantities at beach locations and is especially popular with surfers.

Ingredients

250 g/9 oz/1½ cups tapioca (tapioca granules)
2.5

Americas
Brazil
Snack
Gluten-free
Vegetarian
Cake

Method

1 Put the tapioca and salt in a large heatproof bowl. Heat the water, milk, coconut milk and sugar in a pan, stirring occasionally until the sugar has dissolved.

2 When the milk is hot, but not boiling, pour it over the tapioca and stir well. Cover the bowl with a pan lid