This is sensational Tapioca Pudding people!!! First of all, let me explain that this tapioca is NOT the hydrated one that we put in the frying pan to make stuffed, this is granulated tapioca, or in grains, which looks like sago, but the balls are smaller. There’s no point in asking where you can find it, right? I live in Sorocaba! Here I find the Yoki brand on the market (but I brought this one from the Northeast) so I can’t say in the city sweet where it is.
Let’s go to the recipe, it’s very easy.
Ingredients:
- 50g grated coconut;
- 400 ml of milk;
- 200ml coconut milk (1 bottle);
- 1 can of condensed milk;
- 2/3 cup of granulated tapioca;
- 2 eggs.
Heat the milk with the coconut milk until it starts to boil. Turn off and add the tapioca and coconut. Let it rest for 1 hour, or until the grains of tapioca become very soft. From time to time, stir the ingredients because the tapioca will come together and stick to the bottom of the container.
Blend the condensed milk and eggs in a blender. Mix with the other ingredients (the tapioca and coconut that were soaked in the milk).
Caramelize a mold with a hole in the middle with sugar (if you don’t know how to do it, see here), add the pudding and bake in a bain-marie until firm. I don’t cover it with aluminum foil and in my oven, at 180ºC it took 35 minutes, but it can vary a lot depending on the brand of oven. Let it cool and only then unmold it. Look at how creamy the inside is!
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