For the cuscuz:
2 cups of pre-cooked cornflake flour (180g)
1/2 cup of grated carrot (90g)
1/2 cup of milk (120ml)
1/4 cup of melted butter (50g)
1/2 cup of shredded coconut, fresh or dry (50g)
Pinch of salt
For the sauce
1 cup of milk (240ml)
1 cup of coconut milk (240ml)
Add sugar to taste
For the cuscuz:
2 cups of pre-cooked cornflake flour (180g)
1/2 cup of grated carrot (90g)
1/2 cup of milk (120ml)
1/4 cup of melted butter (50g)
1/2 cup of shredded coconut, fresh or dry (50g)
Pinch of salt
For the sauce
1 cup of milk (240ml)
1 cup of coconut milk (240ml)
Add sugar to taste
Prepare the cuscuz: mix all ingredients in a bowl
Let it rest for 5 minutes
With 1 tablespoon of dough, shape small balls
To shape the dough, use two tablespoons
Place them in a large pot, ready to cook steamed
Cook, with the lid on, for 15 minutes.
