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Cuscuz de mandioca (cuscuz di mandioca): recipe illustration
Desserts

Cuscuz de mandioca (cuscuz di mandioca)

A sweet preparation made from grated cassava, steamed with coconut milk and cinnamon. Its texture is soft and slightly sticky, and it is served lukewarm as a dessert or at breakfast.

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Ingredients

Ingredients

Optional extras

Nutrition facts

391 kcal per serving

Protein
2.5 g
Carbohydrates
72.2 g
of which sugars
28.1 g
Fat
9.6 g
of which saturated fat
8.3 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cassava, remove the central fibre and grate it finely on the large holes of a grater.
  2. Mix the grated cassava with the sugar, ground cinnamon and a pinch of salt.
  3. Line the basket of a steamer with a damp cloth and press the mixture into it.
  4. Steam for 35 to 40 minutes, until the cassava is tender and translucent.
  5. While it cooks, warm the coconut milk with the cinnamon stick without letting it boil.
  6. Unmould the cuscuz onto a dish, pour over the lukewarm coconut milk, sprinkle with grated coconut and serve lukewarm.

Variations and tips

Vanilla version. Add a split vanilla pod to the coconut milk while it warms.

More ideas

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Original Ecomely recipe.