Recipe by: Dulce Legerstee

Source: Family recipe


  • 250 g tapioca pearls (sago)
  • 1/2 litre milk
  • 1 cup sugar
  • 200 ml coconut milk
  • 200 g shredded coconut (or grate a coconut yourself, better)
  • Sweetened condensed milk (optional, to pour on top), see photo


  • Boil the milk in a saucepan and add the sugar.
  • Turn off the heat and add the coconut milk and grated coconut.
  • Pour the tapioca into a rectangular dish (see photo).
  • Add the hot milk into the plate where tapioca is.
  • Stir well until the hot milk has turned all the grains soft.
  • Cover the dish and stir after 3 minutes.
  • After about 20 mins, your “cuscuz” will get some consistency.
  • Sprinkle the shredded coconut on the top and place it into the fridge 1-2 hours.
  • Drizzle with some sweetened condensed milk.
  • Bon appétit!

Download PDF here: Brazilian Cuscuz Brasileiro (Tapioca Coconut Dessert) Dulce Legerstee