Sweet Cornmeal Cuscuz Nordestino Morning Dish
A traditional Brazilian breakfast staple made from steamed cornmeal, enriched with coconut milk and sugar for a sweet morning treat.
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Ingredients
- 2 cups Flaked cornmeal (Milharina or Flocão)
- 1 cup Water
- 3 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 1/2 cup Shredded unsweetened coconut
- 1/2 cup Coconut milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Cinnamon powder(optional)
- 2 tablespoons Condensed milk(optional)
Instructions
- 1
In a large mixing bowl, combine the flaked cornmeal, sugar, and salt.
- 2
Gradually add the water while mixing with your hands or a spoon until the cornmeal is evenly moistened but not soggy.
- 3
Let the mixture rest for at least 10 to 15 minutes to allow the corn flakes to hydrate properly.
- 4
Gently fold in the shredded coconut into the hydrated cornmeal mixture.
- 5
Fill the bottom of a cuscuzeira (steamer) with water and place the steamer basket on top.
- 6
Transfer the cornmeal mixture to the steamer basket without pressing it down; it should remain fluffy to allow steam to circulate.
- 7
Cover and cook over medium heat for about 15 to 20 minutes once the water starts boiling.
- 8
Remove from heat, drizzle with warm coconut milk and melted butter, and serve warm with an optional dash of cinnamon.
Nutrition per Serving
325
Calories
5g
Protein
52g
Carbs
11g
Fat
4g
Fiber
14g
Sugar
290mg
Sodium
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