Brazilian coconut and tapioca pudding cakes. Moist. Delicate and delicious!
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 🙂
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!
- 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
- 1 cup granulated sugar
- ¼ cup water
- ½ teaspoon creme of tartar
- chopped Brazil nuts to serve
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.
Add hot mixture to the bowl and stir to combine. Cover with aluminum foil and set aside for 40 minutes.
In a separate bowl, combine sweetened condensed milk and eggs. Add to tapioca mixture. Set aside.
Preheat your oven to 350F/ 180C
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,
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!
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.
To serve, invert baking dish onto a plate. Garnish with chopped Brazil nuts.