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Tucupi, Coconut and Yoghurt - Chef Recipe by Manu Buffara

Tucupi, Coconut and Yoghurt - Chef Recipe by Manu Buffara


500mL yoghurt ice cream
1-2 celery stalks
Cilantro microgreen

Tucupi reduction:

3.5L tucupi (fermented cassava juice)
350 g sweet passionfruit juice
150 g passionfruit juice
1 bunch basil
1 bunch mint
320 g tapioca

Coconut cake:

150g butter
4 eggs
160 g sugar
200mL coconut milk
120mL whole milk
240 g wheat flour
10 g baking powder

Peanut milk:

150 g peanuts (peeled, unsalted and toasted)
200 g mineral water
90 g condensed milk

Coconut bacon:

75mL soy sauce
70 g brown sugar
10 mL liquid smoke
150 g slices of fresh coconut


Tucupi reduction:

In a pan, add tucupi and bring to boil. Remove from heat and add the herbs. Cover with a lid and let it infusionate for 24 hpurs.

The next day strain the mixture and bring it to simmer with passionfruit until it reduces by two thirds. Add tapioca and cook, mixing frequently with a whisk, until it thickens. Strain again and leave to cool.

Coconut cake:

Beat the egg whites until firm and set aside. In a food mixer, beat the butter, sugar and egg yolks until get a fluffy cream.

Add flour, baking powder, alternating with both milk. Add the egg whites and mix gently with a spatula. Bake it in a preheated oven at 170 C for about 30 minutes.

Peanut milk:

Soak the peanuts in water for 4 hours and then strain. In a blender, put the peanut with water and mix until get a uniform and liquid mixture. Pass through a cheesecloth and then add the condensed milk. Set aside.

Coconut bacon:

Mix all the ingredients, less the coconut, until dissolved. Soak the coconut slices in the mixture and place the slices in a silpat. Bring to oven and roast for about 15 minutes at 150 C or until golden brown. Set aside and let it cool until it gets crunchy.

To serve:

Make celery slices with a peeler and place them in iced water.

Cut the cake into small pieces and soak it with peanut milk. In a bowl, put around 25mL of tucupi sauce.

Place the cake in the middle and put a quenelle of ice cream on the top. Finalise with a celery slice, coconut bacon and cilantro microgreen.

Credits: Manu Buffara

Photo Credits: Manu Buffara