Brazilian tapioca cuzcuz is the closest cousin of tapioca pudding. This recipe is very popular in the North and Northeast regions, especially in Bahia, and it is one of the most traditional sweets sold through street food vendors and beach vendors in Rio de Janeiro. Made from tapioca pearls derived from the cassava plant, this comforting dish with unique texture is a beloved Brazilian dessert for generations. You can serve it as a dessert or a snack.

It’s really an easy and inexpensive recipe; just follow the steps below.

Tapioca Cuzcuz (or Tapioca Pudding)

3 Cups of Tapioca (Media, medium grain)
2 Cans of coconut milk
1 liter of boiled milk (or water), let it warm
1 Cup of sugar (or according with your taste)
2 Cups of grated coconut
1 can of Condensed milk (to use as a topping)

In a bowl mix the tapioca, the coconut milk, the grated coconut and sugar. Then pour into the warm boiled milk (or water). Cover it and let it soak for one hour.

If the mixture is too stiff, add a little more milk. If it’s too soft, add a few more spoons of tapioca.

The ideal is to leave it a little soft, as after putting it in the fridge, it will harden a little more.

The couscous should have the consistency of a firm pudding.

Serve chilled, drizzled with condensed milk.