Pudim de Tapioca Recipe
Brazilian · Dessert · 75 min total
A creamy Brazilian tapioca pudding made with small tapioca pearls, coconut milk, and condensed milk, baked until set and caramelized.
15
min prep
min prep
60
min cook
min cook
8
servings
servings
410
kcal/serving
kcal/serving
Ingredients
- 1 cup small tapioca pearls (soaked overnight in 2 cups water)
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 2 cups whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
Instructions
- Preheat oven to 350°F (175°C). Soak tapioca pearls in 2 cups water overnight; drain well.
- Make caramel: In a small saucepan, melt sugar with water over medium heat without stirring until amber. Pour into a 9-inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a blender, combine drained tapioca, condensed milk, coconut milk, whole milk, eggs, and vanilla. Blend until smooth, about 1 minute.
- Pour mixture into the caramel-lined dish. Place dish in a larger roasting pan; pour hot water into roasting pan until halfway up the sides of the dish.
- Bake for 50-60 minutes until set but still slightly jiggly in center. Remove from water bath; cool to room temperature, then refrigerate at least 4 hours or overnight.
- To unmold, run a knife around edges; invert onto a serving plate. Serve chilled.
Tips
- Soak tapioca pearls overnight for best texture; do not skip.
- Use a water bath to prevent cracking and ensure even cooking.
- Refrigerate thoroughly before unmolding for clean slices.
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