I am not going to go on and on about this recipe, the first time I ate this was from a beach vendor, after a great surfing session. So yesterday when my aunt said she makes a great cuscuz I immediately asked for a list and went to the supermarket.

This recipe is basically a sophisticated tapioca pudding, but OH!! so much better!

I am giving you some of the amounts in metrical system, all you need is to converte it online.

TAPIOCA GRANULATED - 500 g

SUGAR - 1/2 cup (more if you like it really sweet).

MILK - 1 to 1.25 liter.

SWEETENED CONDENSED MILK - 1 can (395 g)

COCONUT MILK  - 200 ml

COCONUT FLAKES - 100 to 200 g (unsweetened, dehydrated).

FOR TOPPING:

COCONUT FLAKES -  sweetened - usually softer - or unsweetened, to taste, if you can find coconut shavings get some!

FOR SERVING:

CONDENSED MILK - to taste

Make sure you have a spot in your fridge.

Mix: Tapioca, milk (if you think you will like it a bit softer use more milk, for a firmer texture use just one litter), coconut milk, half of condensed milk can, unsweetened coconut flakes and sugar. Mix it all very well and put in the fridge for 1.5 to 2 hours depending on how cold your fridge gets.

After it is firm, take it out and mix it again, break the big pieces, make a paste of it again, after mixing well even it out and top it with the rest of the condensed milk and the "toppings" coconut.

After an hour or two take it out, cut into big pieces and serve it with even more condensed milk on top.

You can adjust this recipe in so many ways from the amount of sugar, to the type of coconut flakes. I have had vegan cuscuz and it is just as amazing, just go use a good thick vegan milk and coconut condensed milk!!

Perfect Summer dessert! Try it out and let me know!