There are two things that I always bring from Bahia: tapioca and cassava flour. These are two products that have incredible quality there. I adore!!! This recipe is very similar to rice pudding, but I think it’s even tastier!
The tapioca used in this recipe is granulated tapioca, which here in Sorocaba I can only find to buy from Yoki. Let it be clear that this is not about the dough to make that skillet tapioca, they are different things. This is like sago (but it’s not the same thing or the same texture). Yoki’s, the balls are bigger and sometimes it gets a little rubbery, but it’s good too. The one I brought has very small balls and therefore they soften more easily. Now let’s get to the recipe:
Place in a refractory:
- 2/3 cup of granulated tapioca;
- 1/2 cup moist, sweetened coconut or fresh coconut;
- 4 tablespoons of sugar or powdered culinary sweetener.
Bring to a boil:
- 400ml of milk
- 1 bottle (200ml) of coconut milk;
- 1 piece of lemon peel;
- 1 cinnamon stick;
- 5 cloves.
Once it boils, lower the heat and leave for 1 minute. Strain the mixture and pour it over the ingredients you placed in the refractory. Mix well, cover with a tea towel and leave out of the fridge until it cools.
Every 15 minutes, stir the mixture to break up any “lumps” that may form. Do this about 3 times. Refrigerate overnight. The sweet is very liquid at first but after 12 hours the tapioca absorbs the liquid, swells and becomes creamy.
When serving, add a small layer of dulce de leche and sprinkle with burnt coconut or regular coconut. Look at the evil:
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