Three-quarters cup of fresh shredded coconut
One cup of water
One and a half cups of tapioca (available at northeastern product stores)
Three soup spoons of sugar
One pinch of salt
One glass of condensed milk (200 ml)
Oil for frying
Half cup of sugar
One tablespoon of ground cinnamon
Three-quarters cup of fresh shredded coconut
One cup of water
One and a half cups of tapioca (available at northeastern product stores)
Three soup spoons of sugar
One pinch of salt
One glass of condensed milk (200 ml)
Oil for frying
Half cup of sugar
One tablespoon of ground cinnamon
Blend quickly in a blender the coconut with the water
Strain the coconut and reserve it separately from the liquid that forms
Mix the coconut with the tapioca, add three soup spoons of sugar and salt. Reserve
Soak the reserved liquid with condensed milk to the tapioca
Mix well and let it hydrate for 30 minutes or until the tapioca becomes soft
Shape long fritters with your hands and fry them in hot oil
Remove with a slotted spoon and drain on paper towels
Pass them still warm through sugar mixed with cinnamon.
