Tapioca couscous recipes to try

Did you know that you can make couscous using tapioca as an ingredient? Not only is it possible, but Cooking Guide has separated three different tapioca couscous recipes for you to enjoy this very practical combination.

If the variety of dishes you can make with tapioca isn’t enough, the ingredient can be used as a substitute for corn flour and, in other recipes, wheat flour, since tapioca is gluten-free. It’s delicious and healthy!

3 tapioca couscous recipes to prepare at home

Tapioca couscous

Time: 30min (+6h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients

• 2 cups granulated tapioca
• 1/2 cup (tea) sugar
• 1 teaspoon of salt
• 150g grated coconut
• 1 can of condensed milk
• 1 glass of warm coconut milk (200 ml)
• 2 cups of hot milk
• Greasing oil

Preparation method

In a bowl, mix the granulated tapioca, sugar, salt, half the grated coconut and condensed milk. Add the coconut milk and milk, little at a time, mixing until smooth and absorbed. Transfer to a greased mold with a 24cm diameter hole in the center and place in the fridge for 6 hours or until firm. Remove from the oven, turn out onto a plate, pour over the remaining condensed milk, sprinkle with the remaining grated coconut and serve immediately.

Tapioca couscous with burnt coconut

Time: 30min (+12h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients

• 1 pack of granulated tapioca (500g)
• 1 cup (tea) light sugar
• 1.1 liters of skimmed milk
• 1 bottle of light coconut milk (200 ml)
• 100 g burnt grated coconut
• Burnt grated coconut to decorate

Preparation method

Place the tapioca and sugar in a bowl and set aside. Heat the milk with the coconut milk until it boils and pour it over the tapioca, stirring. Mix until smooth. Add the grated coconut, mix and distribute in a 20cm x 22cm baking dish. Leave to cool and refrigerate for 12 hours. Cut into squares, sprinkle with burnt grated coconut and serve immediately.

Tapioca couscous with coconut syrup

Time: 1h (+30min rest) (+3h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 liter of milk
• 500 g of tapioca flour
• 4 cups freshly grated coconut
• 1 1/2 cans condensed milk
• Syrup:
• 400ml coconut milk
• 1/2 can of condensed milk

Preparation method:

Pour the milk over the tapioca flour in a bowl and leave to hydrate for 30 minutes. Mix half the grated coconut and condensed milk and mix well. Transfer the dough into a moistened 22cm diameter mold with a hole in the center and refrigerate for 3 hours or until solid. For the syrup, in a pan, heat the coconut milk and condensed milk over medium heat and stir until a thin syrup forms. Unmold the couscous, pour the syrup over it and decorate with the remaining grated coconut. Serve cold.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.