A South American delectable…
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 without a cooking class, 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
Did you know?
Desert Cuscuz Doce is a traditional Brazilian dessert with roots in the country’s northeastern region, particularly in Bahia. It is typically made with tapioca pearls, coconut milk, condensed milk, sugar, and cinnamon and can be garnished with fruits, nuts, and other toppings.
Cuscuz Doce has a unique texture from the tapioca pearls used in the recipe. Tapioca pearls are made from cassava starch and have a chewy, gelatinous texture when cooked. When used in Cuscuz Doce, they absorb the flavors of coconut milk, condensed milk, and spices, creating a unique dessert that is creamy and sweet with a slightly chewy texture.
Another interesting fact about Cuscuz Doce is that it is often served during the Festa Junina, a traditional Brazilian festival that celebrates the feast day of Saint John the Baptist. The festival is typically held in June and is celebrated with music, dancing, and traditional foods like Cuscuz Doce. Cuscuz Doce is sometimes called “Cuscuz de São João” or “São João Cuscuz” in honor of the festival.
A little history:
The history of Cuscuz Doce is intertwined with the history of tapioca in Brazil. Tapioca, made from cassava starch, was brought to Brazil by enslaved Africans during the colonial period. It quickly became an important staple food in the country, especially in the northeastern region, where it was used in various dishes.
Over time, tapioca became a popular ingredient in desserts, and Cuscuz Doce emerged as a traditional dessert in northeastern Brazil, mainly in Bahia. The dessert is said to have originated in the quilombos, communities of runaway slaves that formed in the region during the colonial period. These communities developed their unique cuisines, often featuring locally available ingredients like tapioca and coconut.
Cuscuz Doce has become a popular dessert throughout Brazil and is often served during festivals and celebrations, particularly during the Festa Junina. The dessert has also evolved, with variations that include different toppings, flavors, and ingredients. Today, Cuscuz Doce remains integral to Brazilian cuisine, representing the country’s rich culinary history and cultural diversity.
Photo by: Thalita Patriota Photography
