I already did this Tapioca Pudding, Burnt Coconut so many, many times. In the same week there were 3 to give you an idea. And more than 60 individuals for the feature event Com Jeito de BRASIL. And I still didn’t get sick.
It’s true that caramelizing the molds one by one was payment for sin on a rainy and cold Sunday. Even more so with caramel making fun, but everything worked out in the end.
But this time, family size to make everyone happy and earn more!
The recipe is from the restaurant calf’s foot jelly do Rodrigo Oliveira (we’ve already been there: Mocotó). Okay, I discovered the dessert because of a magazine that published it, but it is also available on the restaurant’s website.
I liked the pudding for several reasons, surprisingly It’s not absurdly sweet. It has just enough sugar, both the pudding itself and the syrup that drizzles over it. The combination of creamy and soft, firm and crunchy textures make this seemingly simple dessert stand out.
I modified some details, the main thing was to place the orange zest. As it was a dish that would be served at the college’s final subject event, I did some tests and one of them was this citrus touch. And modesty aside, it made the pudding even better. It may seem like it won’t taste good, but it will. Trust in PF!
Practically everywhere the recipe has been published, the cooking time indicated is 40 minutes in a bain-marie, but it does not say which bain-marie too. The information is only valid for individual portions in ~80g molds. In the normal size it takes more than 1 hour, both in the oven. In the notes on the preparation method I included the results of my tests (normal oven, combined and in the pan).
Due to all the testing, it seems like it has a lot of steps, but it’s simple. That’s what it is very detailed.
Tapioca and Burnt Coconut Pudding
Makes: 1 20cm pudding
Ingredients: PUDDING
- 75 g granulated tapioca
- 300 mL fresh/pasteurized cream (has more than 35% fat | used: 36% fat)
- 250 mL whole coconut milk (20% fat)
- 100 mL leite integral
- 2 oranges (very yellow)
- 2 eggs
- 2 excited (if the yolks are too small, use 3 in total)
- 395 g condensed milk (1 can/box)
Ingredients: COCONUT SYRUP AND BURNED COCONUT
- 400 g crystal Sugar
- 150 mL water
- 4 units star anise
- 4 dry clove
- 2 Cinnamon sticks
- 1 dried coconut (the fruit itself)
- 150 mL whole coconut milk (20% fat)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: PUDDING
- Add tapioca, cream and coconut milk. Mix well. Leave it hydrating for 2h30m (if the day is cold, leave it longer), stir occasionally. The coconut milk and cream mixture can be heated slightly in the microwave to speed up the process.
- Place the crystal sugar (200g) in the pudding mold and heat to make the caramel. If the mold can be flamed directly. Distribute the caramel evenly throughout the pan. Reserve.
- Heat the milk and remove the zest from the orange peel, as much as you can without getting the white part. Add to warm milk, set aside for 15 minutes.
- In a blender, add the eggs, yolks, milk (and orange zest) and condensed milk. Beat on medium speed until smooth, 2-3 minutes.
- Heat water to the mark indicated on the pudding pan.
- Strain the egg mixture with a sieve over the hydrated tapioca. Stir very well, breaking up any tapioca lumps if there are any. Discard the strained solids.
- Transfer the tapioca mixture into the prepared caramel pan. Place in the prepared pudding pan and cook over low heat for 1h30 minutes (on the stovetop), on medium. The pudding should be creamy, but firm. Test with a knife or toothpick.
- Remove from the pan, let the pudding cool down in the pan before putting it in the fridge. The pudding must be unmolded the next day (minimum 12 hours).
- Before serving, drizzle with the syrup and decorate with burnt coconut chips.
Mode: COCONUT SYRUP AND BURNED COCONUT
- In a pan, add the water, spices and granulated sugar. Place over low-medium heat, stir just to allow the sugar to dissolve. Let the syrup cook until it turns into caramel (~170ºC).
- Add the coconut milk. Be careful, the caramel will be hot and may spit. Continue stirring to dissolve the sugar lumps.
- When the syrup cools it becomes very consistent, it will need to be heated when serving.
- Remove the coconut water. One of the three “eyes” of the coconut is soft and will give way, test each one with something sharp. Taste the water, if it tastes good, the coconut is good.
- To crack the coconut: it can be in the oven at 200ºC until it cracks or directly over the flame (the fibers will burn). When it cracks, tap it a few times to break it into smaller pieces.
- Using a vegetable peeler, remove the brown skin. If it burned in the flame, everything will turn black, so wash the coconut.
- Using the same peeler, make the coconut chips and distribute them on a silpat. Bake at 180ºC until burned, about 15-20 minutes.
- Milk cream: the texture is very good by mixing 36% cream and 42% fat cream, in a 50/50 ratio. Using only 42% cream is too rich and strange.
- Tapioca groats: if there are too many lumps left in the final mixture, return everything to the blender and pulse a few times.
- Tapioca: some pieces will stick to the caramel, this is normal.
- Cooking: I tested several pudding cooking methods. The ideal is in the combined oven in bain-marie mode (90ºC for 1h-1h10m) with the pan covered with aluminum foil. In the regular oven (lower oven temperature for 1h30-2h) in a bain-marie (pudding mold inside another mold with hot water) the texture wasn’t that good.
