Sweet Cornmeal Cuscuz Nordestino Morning Dish
A traditional Brazilian breakfast staple made from steamed cornmeal, sweetened with coconut milk and sugar.
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Ingredients
- 2 cups flaked cornmeal (milharina or flocão)
- 1 cup water
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/2 cup shredded unsweetened coconut
- 1/2 cup coconut milk
- 2 tablespoons unsalted butter
- 2 tablespoons condensed milk(optional)
- 1 pinch ground cinnamon(optional)
Instructions
- 1
In a large mixing bowl, combine the flaked cornmeal, sugar, and salt, mixing well to distribute the sweetness.
- 2
Gradually add the water while stirring with your fingers or a spoon until the cornmeal is evenly moist but not soaking wet.
- 3
Let the mixture rest for at least 10 to 15 minutes to allow the corn flakes to hydrate and soften properly.
- 4
Gently fold in the shredded coconut into the hydrated cornmeal mixture.
- 5
Fill the bottom of a cuscuzeiro (steamer) with water and place the steaming basket on top.
- 6
Transfer the cornmeal mixture to the basket without pressing it down; it should remain loose to allow steam to circulate.
- 7
Cover and cook over medium heat for about 10 to 15 minutes once the water starts boiling, or until it smells like cooked corn.
- 8
Remove from heat, drizzle with coconut milk and melted butter while hot, and serve immediately.
Nutrition per Serving
345
Calories
5g
Protein
58g
Carbs
11g
Fat
4g
Fiber
14g
Sugar
295mg
Sodium
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