I have always loved tapioca pudding and coconut. Delicate and delicious!
Brazilian tapioca pudding, or how we say it in Portuguese, pudim de tapioca, it has all the goodness, creaminess, milkiness and sweetness you already know from traditional puddings. The difference is in the almost certain presence of coconut, the way it’s cooked, and the final texture, thick, firm enough to cut with a teaspoon consistency. And like a flan, it has a perfect caramelized sugar syrup all over to make it even more delicious.
This coconut-tapioca pudding recipe is a quick and easy dessert to prepare. Not only is it delicious and good for you, but it is also gluten-free.
An added bonus for entertaining: these can be made up to several days in advance and unmolded just before serving.
I hope you love this sweet treat as much as I do!
- 4 tbsp Sugar
- 400 ml Milk
- 200 ml Coconut milk
- 2/3 cup Tapioca Starch - granulated - flakes, coarse meal, the "seed" type of tapioca
- 50 g Coconut - about 1/2 cup - unsweetened fine shredded
- 1 can Sweetened condensed milk
- 2 Egg
- Bring Milk and Coconut milk to a gentle boil.
- Turn off the heat and add the granulated tapioca and unsweetened coconut to the pan.
- Let stand for 1 hour, or until the tapioca grains become very soft.
- From time to time stir the ingredients. You’ll notice that, as the tapioca hydrates, the mixture will stick together, and will start to look gummy. This is normal. Keep stirring it every now and then so it hydrates evenly, and we’ll break all the lumps later when we mix the egg mixture with the tapioca.
- In a Small Tube Cake pan melt the sugar over low heat, stirring constantly until it becomes golden brown syrup.
- Be careful, do not let it burn and only stir once it has started to turn light brown and syrupy. Caramelized sugar is EXTREMELY hot, so be careful when working with it! Sugar burns are totally the worst!
- After your pan is all caramelized, let it cool. Set it aside while we finish the pudding.
- Add the eggs and condensed milk to a blender. Pulse until well combined.
- Add half of the egg mixture to the milky tapioca mixture. Stir with a spatula breaking all the gummy lumps and incorporating all that moisture from the egg mixture into the tapioca. Once you break all the lumps, add the rest of the egg mixture.
- Pour the mixture into the caramelized pan (after the syrup is hard ) and cover with aluminum foil.
- Add 2 glasses of hot water in a pan under the flan pan (water-bath*).
Pressure cooker (it is time saver)
- In an electric pressure cooker, set it in high for 10 minutes.
- If making in the oven: Preheat an oven to 355°F/180°C.
- Prepare a water bath* by placing the Tube Cake pan into a larger Round Cake Pan.
- Bake in the preheated oven until a knife inserted at least 1-2 inch from the edge comes out clean, 30 to 75 minutes.
- Refrigerate overnight or at least 2 hours in a cold fridge before serving.
- To serve, carefully run a knife around the edges, I usually put it quickly in a low heat to melt the syrup a little.
- Place a Glass serving platter on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
- You will see all that glorious liquid caramel running all over your custard after you flip it. So good! Save this and drizzle it over your flan.
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