The tapioca and coconut pudding is a very popular dessert in Brazil that resembles the traditional caramel flan. In practice, it has a creamier texture and firmer consistency, as its main ingredient (tapioca) is a type of starch extracted from cassava. There are different commercial presentations of this product, but in this case we will use granulated or pearl tapioca. With this clarification made, let’s move on to our Brazilian-style coconut tapioca pudding recipe. Don’t stop trying it! The smallest of the house can participate in the elaboration, and enjoy its flavor and nutrients.
Ingredients:
Elaboration:
- We started preparing this coconut tapioca pudding by hydrating the granulated tapioca . To do this, we place the granules in a container with the coconut milk and a cup of warm milk (we reserve the other ½ cup). We mix and let it rest for an hour.
- While the tapioca is hydrating, we take the opportunity to prepare the caramel . We place the sugar inside the flan / pudding mold and put it directly on the fire, stirring constantly until it melts. Next, we distribute the caramel throughout the mold before it cools down.
- In the container with the hydrated tapioca, add the remaining ½ cup of milk, the condensed milk and the 3 eggs . We beat with the hand mixer so that all the ingredients are incorporated. (If you prefer, you can use a blender to blend.)
- We pour the dough into the caramelized mold and cover with aluminum foil.
- We preheat the oven to 170ºC and let our tapioca and coconut pudding cook in a bain-marie for about 50 minutes .
- After this time, we open the oven, remove the aluminum foil and continue cooking for 10 more minutes.
- We turn off the oven, remove the pudding from inside and let it cool for at least an hour at room temperature . Right away, we take it to the fridge and only unmold it when it’s time to serve.
An “extra tip : if when you unmold your tapioca and coconut pudding, you notice that the caramel has stuck to the bottom of the mold, you just have to add a little water and place it directly over medium heat. The sugar will melt again and you will have the liquid caramel to add over your dessert.
