A classic from Brazil’s Northeast, Cuscuz combines tender steamed cornmeal with coconut milk, condensed milk, coconut flakes, and cinnamon for a sweet variation served as a snack.
Cuscuz de Milho belongs to Northeastern Brazilian cuisine and can be served with sweet or savory toppings. It also works for breakfast or dessert, with either a traditional cuscuzeira or microwave method for cooking. For more Brazilian corn dishes, try Sweet Corn-Coconut Pudding and Coconut Cornmeal Cake.
Quick Look: Cuscuz de Milho
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- ⏲️ Total Time: 20 minutes
- 🍽️ Servings: 4
- 🥥 Flavor Profile: Sweet corn, coconut, and cinnamon
- 🌽 Texture: Tender and moist
- 👌 Difficulty: Easy
- ♨️ Cooking Method: Steaming
- 🌽 Key Ingredients: Coarse cornmeal, coconut milk, condensed milk, coconut flakes, and cinnamon
- Why This Recipe Works: Steamed cornmeal absorbs the coconut milk and condensed milk mixture after cooking, which keeps the Cuscuz tender and moist while preserving its cornmeal texture. If you enjoy corn and coconut together, try my Sweet Corn Cake.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
- Quick Look: Cuscuz de Milho
- What Is Cuscuz?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Cuscuz de Milho
- Expert Tips for Cuscuz
- FAQ About Cuscuz de Milho
- What to Serve with Sweet Cuscuz
- More Brazilian Coconut Desserts
- Cuscuz de Milho (Sweet Cornmeal Couscous)
- Storage and Reheating
What Is Cuscuz?
Cuscuz refers to several dishes with different regional preparations. In Northeastern Brazil, Cuscuz Nordestino, also called Cuscuz de Milho, uses hydrated cornmeal or corn flakes cooked with steam.
A cuscuzeira traditionally cooks the Cuscuz above water. The lower compartment holds the water, while the upper section holds the cornmeal as steam passes through it.
Brazilian Cuscuz differs from North African couscous, traditionally prepared from wheat semolina. Northeastern versions use corn and pair with sweet or savory additions such as butter, cheese, eggs, meat, coconut milk, or cinnamon.
My Cuscuz Doce adds coconut milk, condensed milk, coconut flakes, and cinnamon after cooking. For another taste of Northeastern Brazil, No Bake Tapioca Cake makes a traditional chilled dessert with tapioca, coconut, and condensed milk.
Ingredients
- Yellow coarse cornmeal – ½ cup. Brazilian flocão de milho gives Cuscuz a fluffier texture, but coarse cornmeal works when flocão isn’t available. See my guide to Brazilian food products and American substitutes for more about choosing cornmeal.
- Salt – ⅛ teaspoon. Balances the sweetness from the condensed milk and coconut mixture.
- Water – ¼ cup, plus additional water for the steaming pot. Moistens the cornmeal before cooking. Extra water goes into the cuscuzeira to produce steam.
- Coconut milk – ⅓ cup. Regular or unsweetened coconut milk both work. It moistens the steamed cornmeal and helps distribute the condensed milk mixture throughout the Cuscuz.
- Sugar – ¼ teaspoon. Sweetens the coconut milk mixture without making it overly sweet.
- Sweetened condensed milk – ¼ cup. Sweetens the coconut mixture and gives it a creamy consistency.
- Coconut flakes – 2 tablespoons. Bring extra coconut flavor and a slightly chewy texture.
- Ground cinnamon – to taste. Finishes the Cuscuz with warm spice flavor before serving.
How to Make Cuscuz de Milho
- Hydrate the cornmeal: Mix the cornmeal and salt in a medium bowl. Gradually add ¼ cup water, mixing well with your hands. Let it rest for 5 minutes.
- Prepare the cuscuzeira: Lightly grease the strainer plate and the sides of the pot above the water line with butter or a neutral oil to make the Cuscuz easier to unmold. Fill the bottom compartment with water until it reaches just below the strainer plate.
- Add the cornmeal: Place the strainer plate in the pot. Spoon the hydrated cornmeal loosely over the plate without pressing it down, or it may cook unevenly. Cover the pot.
- Steam the Cuscuz: Bring the water to a boil over medium-high heat. Reduce the heat to medium-low. Cook for 3 to 5 minutes if using pre-cooked cornmeal, or 8 to 10 minutes if using non-pre-cooked cornmeal. Remove from the heat and let it cool briefly, covered.
- Mix the coconut topping: Stir together the coconut milk, condensed milk, sugar, and coconut flakes. Set aside. Warm the mixture slightly before serving if desired.
- Unmold and serve: Using oven mitts, carefully lift the strainer from the cuscuzeira by its handle and invert the Cuscuz onto a plate. Run a butter knife between the Cuscuz and strainer plate to release it if needed. Pour the coconut mixture over the top, sprinkle with cinnamon, and serve immediately.
FAQ About Cuscuz de Milho
Brazilian flocão de milho works especially well because its coarse flakes produce a fluffy texture. Check whether the package says pre-cooked or non-pre-cooked. Pre-cooked cornmeal has already received heat treatment and cooks faster, while non-pre-cooked cornmeal needs longer to soften. Coarse yellow cornmeal can also be used when flocão is unavailable.
Yes. Use a regular steamer that keeps the hydrated cornmeal above the boiling water. The cornmeal needs exposure to steam without touching the water.
Yes. Place the hydrated cornmeal loosely in a microwave-safe bowl and cover it with a paper towel. Microwave on high for 60 to 90 seconds, depending on your microwave power, until cooked and fluffy. Unmold the Cuscuz, then add the coconut mixture and cinnamon as directed in the recipe.
Make sure the cornmeal absorbs enough water before steaming and avoid cooking it longer than needed. Properly hydrated cornmeal should feel moist and briefly hold together when squeezed. Insufficient moisture can leave the Cuscuz dry and crumbly.
What to Serve with Sweet Cuscuz
- Coffee: Pair warm Sweet Cuscuz with a cup of coffee for breakfast or an afternoon snack.
- Fresh Fruit: Serve it with pineapple, mango, berries, or sliced banana for a fresh, juicy contrast to the sweet coconut topping.
- Tropical Fruit Salad: Pair it with Tropical Fruit Salad for a fresh side made with mango, pineapple, banana, papaya, and other tropical fruits.
- Extra Condensed Milk: Drizzle a small amount over individual servings for anyone who prefers a sweeter finish.
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Cuscuz de Milho (Sweet Cornmeal Couscous)
Equipment
- steaming pot
Ingredients
- ½ cup good-quality yellow coarse cornmeal
- ⅛ teaspoon salt
- ¼ cup water, plus extra to fill the pot
- ⅓ cup coconut milk
- ¼ teaspoon sugar
- ¼ cup condensed milk* – Use sweetened condensed coconut milk for dairy-free Cuscuz
- 2 tablespoons coconut flakes
- ground cinnamon* – for sprinkling
Instructions
- Hydrate the cornmeal: Mix the cornmeal and salt in a medium bowl. Gradually add ¼ cup water, mixing well with your hands. Let it rest for 5 minutes.
- Prepare the cuscuzeira: Grease the strainer plate and the sides of the pot above the water line with butter to make the Cuscuz easier to unmold. Fill the bottom compartment with water until it reaches just below the strainer plate.
- Add the cornmeal: Place the strainer plate in the pot. Spoon the hydrated cornmeal loosely over the plate without pressing it down, or it may cook unevenly. Cover the pot.
- Steam the Cuscuz: Bring the water to a boil over medium-high heat. Reduce the heat to medium-low. Cook for 3 to 5 minutes if using pre-cooked cornmeal, or 8 to 10 minutes if using non-pre-cooked cornmeal. Remove from the heat and let it cool briefly, covered.
- Mix the coconut topping: Stir together the coconut milk, condensed milk, sugar, and coconut flakes. Set aside. Warm the mixture slightly before serving if desired.
- Unmold and serve: Using oven mitts, carefully lift the strainer from the cuscuzeira by its handle and invert the Cuscuz onto a plate. Run a butter knife between the Cuscuz and strainer plate to release it if needed. Pour the coconut mixture over the top, sprinkle with cinnamon, and serve immediately.
Recipe Notes
Storage and Reheating
Store: Let leftover Cuscuz cool before transferring it to an airtight container. Refrigerate for up to 2 days. Freeze: Freeze the plain Cuscuz before adding the coconut mixture. Let it cool completely, then wrap it well or place it in a freezer-safe container. Freeze for up to 1 month and thaw overnight in the refrigerator. Reheat: Steam individual portions for a few minutes until heated through. Alternatively, sprinkle with a small amount of water and microwave in 30-second intervals until hot. Add the coconut mixture after reheating.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
I find this dish easy to make and delicious. I also enjoy the savory variations of it.
Oi!
Thank you so much for posting this. My fiance is from Recife and I've been trying to find a way to recreate this dish for him. When we travelled there a couple of years ago, his family prepared it with a metal funnel top-looking" mold" and it was cheesy in flavor. Do you know where I could find that mold/pot? Also, what brand of flaked corn meal is commonly used? Obrigada!!
Joy
Hi, Joy! No worries! You can moisten the couscous with water and a pinch of salt as instructed in the recipe, let rest for 5 to 10 minutes, and then place into a microwavable bowl (do not press the mixture inside the bowl. Let it loose). Microwave at high wattage for about 60 to 75 seconds. You can serve warm with cheese, melted butter on top, shredded beef, etc. The problem is the cornmeal. We have one specific for this, but it is not available everywhere. If your mother-in-law or a friend of your fiance could send it to you, it would be nice. Or you can order FLOCAO here: https://www.amazon.com/Yoki-Kimilho-Flocao-500gr/dp/B006HVPHEK
I usually buy mine at a local Latin market but not all of them carry it unfortunately. I still intend to test it with coarse polenta and something else but I cannot disclosure the info because I have not tested it yet. I hope this helps. If you have any other questions, I'll be happy to answer them.
Oi Denise, Obrigado pela receita, sou do nordeste mas moro nos EUA tmb e decidi matar a saudade do cuzcuz! Voce poderia indicar uma marca de coarse cornmeal? Procurei em alguns mercados aqui proximo mas so encontrei a cornmeal normal, bem fina.
Obrigado!
Oi, Leo! Prazer em tê-lo aqui visitando meu blog. Em alguns supermercado americanos, há uma marca de coarse cornmeal da Bob Red Mill ( https://www.amazon.com/Bobs-Red-Mill-Coarse-Cornmeal/dp/B005P0W5B2/ref=sr_1_8?ie=UTF8&qid=1384866279&sr=8-8&keywords=cornmeal ) que não é tão grossa como o nosso flocão mas é melhor do que as outras marcas que são de fine cornmeal. Eu compro o meu (flocão) em supermercados latinos que também vendem produtos brasileiros. Também tenho familiares e amigos que me enviam do Brasil. Se você fizer uma busca em google, você poderá encontrar algum mercado brasileiro em sua área que venda flocão.
Oi,
I lived in the north for over a year and loved the cuscuz but I remember it being with onions and garlic! I have always wanted to recreate that here! Can you tell me how that would be done, I have a vague recollection but not good enough to try it! Also, can you used a metal veggie steamer if you don't have anything close to the couscous pan? I am not sure I want to add another specialty pan into the kitchen if I can avoid. I could even put cheese cloth over the bottom of the veggie steamer and then put water in a pan and add the coscuz into the steamer! Que pensa??
Obrigada!
Oi, Tracy! I am from Northeast Brazil. There, we eat both savory and sweet cuscuz.
Since you seem not to have the cuscuz pan or cuscuzeira, you can improvise using a steamer for sure. If the holes on the plate of your steamer are too wide, please use a cheese cloth over the plate of the steamer so cuscuz won't fall into water. Another thing, make sure that the water that will be sitting under the plate of the steamer does not touch the cuscuz. Good luck!
If you do prefer savory cuscuz, after cornmeal is cooked (cuscuz) saute onion and garlic in a skillet and mix the cooked (and fluffed) cuscuz in it. You can add pieces of bacon, scrumbled eggs, sausage, shredded beef, vegetables, etc. I hope this helps you. Thanks for stopping by.
Tenho 2 pacotes de farinha flocao pra cuscuz, mas estava querendo ver se existe um substituto pq nao sei qdo vou viajar e conseguir mais dessa farinha... Gostei... vou tentar com cornmeal da proxima q nao tiver a flocao... Quem nao tem cao caca como o gato neh? Obrigada
E verdade, June! Quem não tem cão caca com gato mesmo... 🙂 O cuzcuz nao fica exatamente igual que o flocao,em termos de textura ( cornmeal é mais fino) mas o gosto é o mesmo. O procedimento para fazer é igual ao do flocão. É muito importante não apertar o cuscuz na cuscuzeira para que o vapor circule pela massa de cuzcuz inteira e esta seja cozinhada uniformemente e fique fofinha. Um bom fim de semana e obrigada por visitar o blog.
Hi Denise! It's so nice to meet you and thank you for stopping by my blog. I'm happy that I found you. How interesting, I really enjoyed looking at these interesting kitchen tools! Brazilian Sweet Cornmeal Couscous looks good! I also look forward to your French toast recipe!
Nami, thanks so much for visiting my blog! I am already a fan of yours.
The french toast will be prepared a few minutes from now and posted tomorrow. I hope you enjoy it. Have a great day!
Hi there,
I cant find corn meal in my country. Can i use polenta?
Thank you
joann
Hi, Joanne! You may try it but I can't guarantee the results would be the same. For sure, it won't be as fluffy as the one that I used here called "flocao". Make sure to not press the wet coarse cornmeal or polenta. It's supposed to be wet and flaky so it has a better chance to cook uniformly. Thanks for stopping by!
Hi there can i use a ramekin, I dont have the same cookibg bowl like you. To cook in the pot. Help me.
Hi there
My cornmeal is 100 percent cornmeal, is that pre cooked?
Hi, Joanne! The cornmeal that we use to make this dish in Brazil is partially cooked and has a coarse texture.