📝 About This Recipe
Experience the vibrant soul of Northern Brazil with this Cuscuz de Taperebá, a refreshing twist on the traditional tapioca cake. This dish showcases the 'Taperebá' (also known as Cajá), a tiny golden fruit from the Amazon that boasts a complex, tangy-sweet profile reminiscent of mango and citrus. Combined with creamy coconut milk and chewy granulated tapioca, this no-bake dessert is a bright, exotic celebration of Pará's rich culinary heritage.
🥗 Ingredients
The Cuscuz Base
- 500 grams Granulated Tapioca (not flour or pearls; must be 'tapioca granulada')
- 1.5 cups Granulated Sugar
- 800 ml Whole Milk (very hot, almost boiling)
- 400 ml Full-fat Coconut Milk (2 standard bottles/cans)
- 1 cup Fresh Grated Coconut (unsweetened)
- 1 pinch Salt (to balance the sweetness)
The Taperebá Infusion
- 300 grams Concentrated Taperebá (Cajá) Pulp (thawed if frozen; pure fruit only)
- 1 can Sweetened Condensed Milk (395g)
Golden Taperebá Syrup (Coulis)
- 100 grams Taperebá Pulp
- 1/2 cup Sugar
- 1/4 cup Water
- 1 piece Star Anise (optional, for subtle aroma)
Garnish
- 1/4 cup Coconut Flakes (lightly toasted)
- 5-6 leaves Fresh Mint (for color)
👨🍳 Instructions
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1
In a large heat-proof mixing bowl, combine the granulated tapioca, 1.5 cups of sugar, and a pinch of salt. Stir well to ensure the sugar is evenly distributed.
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2
In a medium saucepan, bring the 800ml of whole milk to a simmer. It should be very hot but not boiling over.
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3
Slowly pour the hot milk over the tapioca mixture. Stir constantly with a wooden spoon for about 2-3 minutes; the tapioca will begin to absorb the liquid and swell.
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4
Add the coconut milk and the fresh grated coconut to the bowl. Continue to stir gently to incorporate.
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5
In a separate small bowl, whisk together the 300g of Taperebá pulp and half of the can of sweetened condensed milk until smooth.
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6
Fold the Taperebá mixture into the tapioca base. The batter should turn a beautiful pale yellow and smell incredibly aromatic.
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7
Grease a large Bundt pan or individual silicone molds lightly with coconut oil or a neutral oil.
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8
Pour the mixture into the prepared pan. Smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
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9
Let the cuscuz rest at room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight, until firm.
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10
While the cuscuz sets, make the syrup: Combine 100g Taperebá pulp, 1/2 cup sugar, water, and star anise in a small saucepan over medium heat.
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11
Simmer the syrup for 8-10 minutes until it thickens into a glossy glaze. Remove the star anise and let the syrup cool completely.
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12
To unmold, run a thin knife carefully around the edges. Invert the pan onto a large serving platter.
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13
Drizzle the remaining sweetened condensed milk over the top, followed by the cooled Taperebá syrup.
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14
Finish by sprinkling toasted coconut flakes and garnishing with fresh mint leaves before serving chilled.
💡 Chef's Tips
Ensure you use 'Tapioca Granulada' (hard, irregular grains) rather than tapioca starch or large boba pearls, as the texture depends on it. If the mixture seems too dry after 5 minutes of stirring, add an extra 1/2 cup of warm milk; it should be moist as it continues to hydrate in the fridge. For the best flavor, use high-quality frozen fruit pulp found in Latin markets if fresh Taperebá is unavailable. Always grease your mold thoroughly, even if it is non-stick, to ensure the cuscuz releases with its decorative shape intact. Do not skip the resting time at room temperature; this initial hydration is crucial for a creamy, non-gritty texture.
🍽️ Serving Suggestions
Serve with a chilled glass of sparkling wine or a dry Prosecco to cut through the creaminess. Pair with a side of fresh tropical fruits like sliced mango or pineapple for added acidity. Enjoy as a mid-afternoon treat with a strong cup of Brazilian coffee (Cafezinho). For an extra touch of decadence, serve with a dollop of whipped cream infused with lime zest. In the North of Brazil, this is often enjoyed for breakfast or as a sunset snack alongside a glass of iced Guaraná.