Sweetest Hobby

How about a recipe that blends flavor, simplicity, and a touch of Brazilian tradition? This Tapioca Pudding is a delightful choice for a creamy dessert with a unique texture. It’s perfect for any occasion, from a special dinner to an afternoon snack with friends.

With its neutral taste and granular texture, tapioca wonderfully absorbs the flavors it’s cooked with, in this case, coconut milk and condensed milk, delivering a soft and fragrant final result. The secret is to soak the tapioca beforehand to ensure it softens up properly before cooking, guaranteeing the perfect pudding texture.

But the real magic of this dessert lies in its versatility. You can serve this Tapioca Pudding with different sauces tailored to your taste or the occasion. A classic caramel sauce adds a touch of intense sweetness and warmth. For a more tropical twist, a mango or passion fruit sauce will bring a fruity and vibrant flavor, transforming your dessert into a refreshing experience. For those who love more rustic flavors, a plum or red wine sauce can be an ideal choice, combining sweetness with a depth of flavor in a unique way.

No matter which sauce you choose, this recipe will surely add a touch of novelty to your table. 

Ingredients:

Pudding:

• 1 cup of granulated tapioca
• 3 cups or milk, divided
• 4 eggs
• 1 can or condensed milk
• ½ cup of coconut, preferably fresh

Caramel sauce:

• 2 cups sugar
• ¾ cup water

Syrup Instructions:

Melt the sugar over medium heat. Once melted, add the water. Let the syrup dissolve all the sugar completely, then turn off the heat. Pour immediately into the pan to prevent it from burning. Coat the entire pan, especially the center. If the syrup is too thin, let it cool slightly for easier spreading. Set aside.

Caution: Be careful when adding water to avoid steam burns. Also, keep children away from working with hot sugar.

Pudding Instructions:

1. Soak the tapioca in 1 ½ cups of milk for 3 hours, then set aside.
2. Blend 2 cups of milk, the can of condensed milk, and 4 eggs in a blender.
3. Combine the blended mixture with the soaked tapioca, add grated coconut, stir everything together, and pour into the prepared pan.
4. Bake in a water bath in the oven at 350°F for about 1 hour and 20 minutes, or until a toothpick inserted comes out clean.
5. Allow to cool slightly, then run a knife around the edges to help release it from the pan before unmolding.

Don’t miss out on our next recipe! See you soon.

From my kitchen to yours,

Ana Raquel