Tapioca Pudding Recipe

Have you ever tried tapioca pudding? If so and you would like to learn how to prepare it, you are in luck! In this article we share the step by step to make this incredible dessert. You will see that we will make a granulated tapioca pudding with coconut milk, grated coconut and other ingredients that we detail below.

Stay with us and discover how to make tapioca pudding with coconut, a classic of Brazilian cuisine that will surprise all your guests. The result is a soft pudding but with a lot of flavor, without a doubt, a recipe that will not leave anyone indifferent.

Ingredients to make Tapioca Pudding:

• 1 can of condensed milk
• 1 deciliter of coconut milk
• 1½ cups of milk (360 milliliters)
• 1 cup of granulated tapioca
• 3 eggs
• 4 tablespoons grated coconut
• 1 cup of sugar (200 grams)

How to make Tapioca Pudding:

1. Hydrate the tapioca. To do this, put the granulated tapioca, coconut milk and a cup of whole (or semi-skimmed) milk in a container.
2. Mix and let it sit for 30-40 minutes.
3. Prepare the caramelby introducing the sugar directly into the metal mold and placing it over the heat, stirring until it melts.
4. If you do not have this type of mold, do not miss our article on How to make caramel for pudding, where you will find several recipes.
5. Trick: Distribute the melted sugar throughout the mold, including the walls. Our mold is about 25 cm in diameter
6. Add to the hydrated tapioca the remaining half cup of milk, the 3 whole eggsand the can of condensed milk (about 395 g).
7. Beat with an electric hand mixer or prepare the tapioca pudding filling in a blender
8. You can cook tapioca pudding in two different ways.
9. The first option is in a bain-marie, placing the mold in a pot with water and cooking it over medium-low heat.
10. The second option is baked but, equally, in a bain-marie.
11. Tip: If you choose to make the pudding on the fire, add a teaspoon of vinegar to the water in the bain-marie so that the container does not darken
12. Pour the mixture over the caramel, cover the pot (or the container used for the bain-marie) and let the pudding cook for 30 minutes.
13. To find out if it’s ready, insert a knife and check if it comes out clean.
14. If you choose to cook it in the oven, you must preheat it to 180 ºC.
15.  Then, you will have to introduce a tray with water and, on top, the mold with the tapioca pudding covered with aluminum foil. The cooking time for this case is 1 hour.
16. When it is ready, let it warm for at least 1 hour, reserve it in the refrigerator and remove it from the mold when serving.
17. If you notice that you have caramel stuck to the bottom, simply add half a glass of water, place the mold on the stove, let it boil and mix.
18. You will see that you will once again have a liquid caramel that you can pour over the pudding
19. Decorate the tapioca pudding with shredded coconut and you’re done.
20. As you can see, this tapioca pudding with coconut milk is a delight and you can serve it as a dessert at any time.