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.