Manioc Cuscuz

Soak the grated manioc in water, place it on a cheesecloth, and squeeze out all the starch

Eggsqueeze out as much liquid as possible from the manioc. Reserve

Grate the coconut, place it on a fine cloth, and squeeze out the pure coconut milk

Reserve it

Mix half of the grated and squeezed coconut with the manioc and season with salt

Reserve the other half

Arrange this mixture on a fine cloth inside a cuscuzier, which should have the bottom pan filled with boiling water

Cook for 15 minutes

Remove from the cuscuzier and transfer to a deep plate

Let it cool completely

On a fine cloth, place the reserved coconut and mix it with hot water to remove the second coconut milk

In two pans, boil the two milks separately, mixed with sugar

Let it cool

Moisten the cuscuz with the second milk, and when it starts being absorbed, add the pure coconut milk (reserve some for serving with the cuscuz)

150 calories per portion

Substitution: Instead of using pure coconut milk, use 1 cup of industrialized coconut milk and for the second milk, use 1/2 cup of industrialized coconut milk mixed with 1/2 cup of water.