| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 14g | 12g | 59g |
| sugars | fibre | protein | salt |
| 26g | 4g | 3g | 0.17g |
Why I Love Brazilian Vegan Tapioca Couscous
From the hearty game dishes of Colorado to an unexpected culinary adventure sparked by my partner Gordon’s Brazilian heritage, it’s a pure delight to share this Vegan Tapioca Couscous recipe with you. Why do I love this dish so much? Let’s journey through it together, spoonful by luscious spoonful.
The Taste
Loaded with velvety coconut milk and rich raw sugar, this Vegan Tapioca Couscous from Brazil brings a delightful sweetness that’s perfectly balanced by the nutty crunch of unsweetened shredded coconut. The tapioca pearls, or couscous in this context, create a comforting texture that’s simultaneously soft and chewy. A dash of vanilla gives it a beautiful aroma, while the fresh fruits on top add a vibrant pop of color and a fresh, tart contrast that cuts through the sweet base.
The Tradition
We may be thousands of miles away from Brazil here in the Rockies, but this dish helps bridge that gap. Tapioca, a staple in Brazilian cuisine, is a main ingredient in this dish. Brought to my kitchen by Gordon, this recipe encapsulates the vibrancy of Brazilian confectioneries like Tapioca Pancakes and the famous Beijinhos. And although it’s far removed from my usual fare of game meats and trout, the comfort food factor definitely hits home.
The Versatility
Don’t let the title fool you, this Vegan Tapioca Couscous isn’t exclusively for dessert – it can also make a fantastic side dish! Its subtle sweetness and aromatic vanilla flavors pair well with savory items. Try it alongside a spicy Brazilian style tofu stir fry or as a refreshing palate cleanser in a multi-course meal.
Inspired by the talented Chef Letícia Moreinos Schwartz, who continues to innovate Brazilian cuisine, this Vegan Tapioca Couscous recipe elegantly proves that plant-based options can be just as robust and satisfying as any traditional meat dish. I certainly look forward to continuing this culinary exploration, unearthing more flavors from Brazil as well as other cuisines around the world, always adding my own mile-high twist to things. Rest assured, you’ll be the first to know when I cook up the next tasty adventure.
What You’ll Need
- 2 cups of tapioca pearls
- 3 cups of coconut milk
- 1 cup of raw sugar
- 1 cup of shredded, unsweetened coconut
- 1 teaspoon of salt
- 1 tablespoon of vanilla extract
- Fresh fruits for garnishing (such as strawberries, blueberries, etc.)
Method
Step One
Begin by soaking the tapioca pearls. Place 2 cups of tapioca pearls in a large bowl and cover them with water. Let them sit for about one to two hours until they double in size. After they’ve doubled, strain them and set them aside.
Step Two
Pour 3 cups of coconut milk into a large pot and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low.
Step Three
Add in the soaked and strained tapioca pearls to the pot with coconut milk. Stir continuously to prevent pearls from sticking at the bottom. Let this simmer for around 15-20 minutes until the pearls become translucent.
Step Four
Add 1 cup of raw sugar, 1 cup of shredded, unsweetened coconut and 1 teaspoon of salt to the pot. Stir until the sugar is thoroughly dissolved. Next, add 1 tablespoon of vanilla extract for flavor and stir again.
Step Five
Cook the mixture on low heat while stirring continuously for another 5-7 minutes or until it thickens to a couscous consistency. Once the desired consistency gets achieved, turn off the heat and remove the pot.
Step Six
Wait until the Vegan Tapioca Couscous cools down to room temperature. After it has cooled, cover it and refrigerate for at least 2 hours before serving.
Step Seven
Serve your Vegan Tapioca Couscous in individual bowls, garnish with fresh fruits like strawberries and blueberries or any fruit of your choice. Enjoy!
