Tapioca couscous served with caramelized coconut syrup

Cuscuz

Components

• 2 tea cups of granulated tapioca (cake tapioca)
• 1¼ tea cup of sugar
• 12/3 cups (tea) of coconut milk (400 ml)
• One liter of milk
• A small amount of salt, about a pinch.
• 2 cups of dried coconut strips for serving

Setup phase

1. In a medium saucepan, combine milk, coconut milk, sugar, and salt. Stir gently with a spatula to dissolve the sugar. Heat over high heat until it boils, stirring occasionally to avoid the sugar settling at the bottom and to prevent cream from forming.

1. In a large bowl, add the tapioca and pour the boiling liquid over it all at once. Stir gently with a spatula to break up any clumps and ensure the tapioca absorbs the moisture evenly – it might appear very watery initially, but this is normal as the tapioca will absorb the liquid gradually.
2. Allow the tapioca to sit for 30 minutes at room temperature, stirring every 10 minutes, until it develops into a thicker and creamy mixture. During this period, the tapioca will soak up the liquid and transform into a cohesive and moist mass.
3. In the meantime, line a 30 cm x 12 cm English cake pan (or another shape with a 2-liter capacity if you prefer) with plastic wrap – if you plan to serve the cuscuz directly from the board without unmolding, you can skip lining with plastic wrap. TIP: to help the plastic wrap stick better, lightly dampen the pan with some water.
4. After half an hour, place the tapioca mixture into the mold and cover it with plastic wrap to prevent it from drying out and absorbing odors. Refrigerate to chill and set for a minimum of 3 hours (or prepare the cuscuz the day before if you like). In the meantime, make the syrup.
5. To unform, place a plate over the shape and invert it immediately. Peel off the film and serve the slices topped with burnt coconut syrup and coconut strips. Tip: dampen the knife with a wet cloth before slicing to ensure the pieces come out cleanly and don’t stick to the blade.

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Components

• 1 1/2 teaspoons of sugar
• 200 ml of coconut cream
• 3/4 cup of tea with milk

Ready state

1. Place the sugar in a regular pan over medium to medium-low heat, stirring occasionally with a silicone spatula until it fully melts and turns into a golden caramel, which takes approximately 8 minutes.

1. In the meantime, pour the milk into a measuring jar and heat it in the microwave for 2 minutes (or, if you prefer, warm the milk in a small pan on the stove). Note: If a layer of cream forms, skim it off with a spoon and discard it before mixing the milk into the syrup.
2. Once the sugar has melted, reduce the heat and gradually pour in the coconut milk, stirring continuously with a spatula to blend it in. Be cautious, as the caramel will bubble. Next, slowly add the warm milk while stirring with the spatula—don’t worry if some sugar hardens, as it will dissolve during the broth’s baking.
3. Maintain the pan over low heat and slowly stir with the spatula for approximately 8 minutes, or until the broth thickens. To test, dip a spoon into the pan and lift it out: the syrup should coat the back of the spoon.
4. Pour the syrup into a bowl and allow it to cool fully before serving to maintain the perfect consistency. Store the syrup in an airtight container in the refrigerator for up to 15 days. If it becomes too thick when ready to use, simply warm it in the microwave for 15 seconds.

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A convenient method to serve (especially for those without an English cake mold) is to scoop the cuscuz using a spoon or an ice cream scoop. Rather than using a mold, place the moistened couscous into a heat-resistant or other deep, lightweight container and refrigerate.

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Deliciously gourmet! For an added dimension of flavor and texture, generously coat the slice with sugar and caramelize it using a torch just before serving. The couscous jelly and cream develop a golden, crispy crust.

Purchase only what is necessary

Store

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