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Brazilian Coconut and Tapioca Pudding Cakes

 Brazilian coconut and tapioca pudding cakes. Moist. Delicate and delicious!

Brazilian Coconut and Tapioca Pudding Cakes

Tapioca lovers, I have a special recipe for you!

Tapioca pearls are a popular Brazilian ingredient, added to puddings and cakes and most of the times paired with coconut milk/ cream and condensed milk. You can find them in the international cooking aisle of supermarkets like Wegmans, WholeFoods, or Asian shops.

This past weekend I dived into “This is Brazil” cookbook! I have been meaning to do this for some time now. So many mouth watering recipes! Some that I have already made, like cheese breads, carrot cake or seafood stew but some that I will really have to make soon. Just listing all these recipes I have already cooked, got me thinking if I am somehow becoming a Brazilian food addict 🙂 It is right there, second to my Greek cuisine obsession.

Of course I have decided to make a dessert. You know I have a big sweet tooth 🙂

Brazilian Coconut and Tapioca Pudding Cakes

I was really curious how these coconut and tapioca pudding cakes are going to turn out. Until now, I have tried only traditional tapioca puddings. Runny, creamy and silky.

I was secretly hoping to get that thick, firm enough to cut with a teaspoon consistency. To my biggest delight, that’s what I’ve got 🙂 Moist, coconut flavored tapioca pudding delights!

Brazilian Coconut and Tapioca Pudding Cakes

Yield: 8 servings

Brazilian Coconut and Tapioca Pudding

Brazilian Coconut and Tapioca Pudding
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 3 cups milk
  • ¼ cup butter
  • 1 teaspoon vanilla essence
  • 1 cup tapioca pearls
  • 150 ml coconut milk
  • 1/2 cup sugar
  • ¾ cup shredded coconut
  • 1 can sweetened condensed milk
  • 4 eggs
  • Caramel
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ teaspoon creme of tartar
  • chopped Brazil nuts, to serve


  1. In a large bowl, combine tapioca pearls, coconut milk, shredded coconut and sugar . Place milk, butter and vanilla essence in a medium saucepan and bring to the boil.
  2. Add hot mixture to the bowl and stir to combine. Cover with aluminum foil and set aside for 40 minutes.
  3. In a separate bowl, combine sweetened condensed milk and eggs. Add to tapioca mixture. Set aside.
  4. Preheat your oven to 350F/ 180C
  5. Start making your caramel. In a medium saucepan, add sugar, water and cream of tartar. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes. Increase heat to medium-high, and boil, without stirring, for about 10 minutes, until caramel turns a light amber brown color,
  6. Remove from heat and quickly pour the caramel in your molds/ ramekins to cover the bottom. Be careful, the pan will get very hot, so you will need pot holders!
  7. Carefully spoon over the pudding mixture. Transfer baking dishes to a roasting pan and add enough boiling water to pan to come halfway up sides of baking dish. Cover pan with foil and bake for 40 minutes. Chill for 15 minutes.
  8. To serve, invert baking dish onto a plate. Garnish with chopped Brazil nuts.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g



Thursday 15th of November 2018

Do you mean sweetened condensed milk oe evaporated milk which is not sweetened?

Adore Foods

Thursday 15th of November 2018

Hi Debra, I meant sweetened condensed milk :) Have updated the recipe. Thanks for stopping by!


Sunday 6th of March 2016

I love this! It reminds me of tres leches a bit. Can't wait to try!

Adore Foods

Thursday 17th of March 2016

Thanks Chrissy! Hope you'll love it!

Lokness @ The Missing Lokness

Thursday 3rd of March 2016

I have no idea tapioca is a common cooking ingredient in Brazil. That is very surprising! This pudding cake reminds me of a Chinese dessert that I had. I don't know how to make them, but there are tapioca and lotus paste. Your coconut pudding cakes look super moist and creamy, it would be fun to try!

Lisa at celebrate creativity

Tuesday 1st of March 2016

Your pictures are gorgeous and this dessert looks so mouth-watering.

I love that you made individual size portions in the little molds and that makes them look even more adorable.

Pleasure to browse your blog and pretty posts.

Happy day!

Lynn |The Road to Honey

Friday 26th of February 2016

These cakes look absolutely divine. And being the big coconut (and caramel) fan that I am . . .I'm pretty sure my taste buds would be thanking me if these were around.

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