CUSCUZ DE TAPIOCA CREMOSO E FÁCIL | Nandu Andrade

cheese

🥗Healthier: nutritional yeast

💰Cheaper: ricotta

Nutritional yeast adds a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

coconut flakes

🥗Healthier: shredded almonds

💰Cheaper: dried coconut

Shredded almonds provide a nutty flavor and texture.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a great egg substitute for binding.

Blend 1 cup of warm water with 200 g of fresh coconut in a blender.

Add half a can of condensed milk to the blender.

Add a pinch of salt to the mixture and blend until smooth.

In a bowl, combine 250 g of tapioca granules and the remaining 200 g of fresh coconut.

Pour the blended mixture over the tapioca and coconut in the bowl.

Add 500 ml of milk to the mixture and stir well for 2-3 minutes.

Transfer the mixture to a 20x30 cm baking dish and cover with plastic wrap.

Refrigerate for 1-2 hours until firm.

Once firm, top with the remaining half can of condensed milk and additional coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens