Cuscuz branco. Bala de colágeno feita com Gelatina

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can still provide creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that can enhance flavor.

Prepare the gelatin by boiling 200 ml of water and adding the flavored gelatin and unflavored gelatin, stirring until dissolved.

Pour the gelatin mixture into molds and let it cool.

For the cuscuz branco, measure 500 g of tapioca granulada and 500 g of sugar into a bowl and mix them together thoroughly.

Gradually add 1.4 liters of water to the tapioca and sugar mixture, stirring continuously to prevent lumps.

Add 200 ml of coconut milk to the mixture and stir well.

Cook the mixture over medium heat, stirring for 3 minutes until it thickens, then continue stirring for another 3 minutes until it is well combined and thick.

Once thickened, stop stirring and cover the mixture with a plastic bag, ensuring it does not touch the cuscuz, and let it sit for 6 hours at room temperature.

After 6 hours, the cuscuz should be firm. Grate 2 medium coconuts and sprinkle the grated coconut on top of the cuscuz.

Slice the coconuts for garnish and place them on top of the cuscuz before serving.

Refrigerate the gelatin candies until firm, then serve as a dessert.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens