Northeastern Brazilian Corn Couscous Soaked in Coconut Milk

Instructions

1. 1

   This recipe uses leftover corn couscous from the day before. To make the couscous, combine two cups of cornmeal with salt to taste and 100 ml water in a bowl. Let stand for ten minutes, then transfer to a couscous steamer and steam for 15 minutes.

2. 2

   To make the coconut milk, place the fresh coconut and water in a blender and blend for two minutes.

3. 3

   Then pour the coconut milk through a sieve to strain it.

4. 4

   Pour the coconut milk into an ovenproof dish, then add the couscous. Gently mix to coat it in the coconut milk and let it soak for ten minutes.