If you love pudding, I'm sure you'll fall in love with this tapioca pudding, it's creamy and has an extra texture from the granulated tapioca.
Granulated tapioca provides a certain resistance when you are chewing, so it is a delicious mix of the creaminess of pudding with the texture of tapioca.
This tapioca pudding only requires 4 ingredients, is a simple recipe to prepare and will be a hit with friends and family!
GRANULATED TAPIOCA PUDDING
For this tapioca pudding recipe to work perfectly, you will need to use the granulated tapioca.
It doesn't work to use that thin tapioca that we use to make tapioca in the frying pan.
You can find granulated tapioca in many supermarkets, it is normally sold next to fine tapioca.
Usually in the flour, starch and sugar section.
HYDRATING GRANULATED TAPIOCA
For the tapioca pudding to have the ideal consistency you will need to hydrate the tapioca. before using in the recipe.
To do this, you will heat the coconut milk and pour it over the granulated tapioca.
You should leave the tapioca to hydrate for about 30 minutes, so even though this recipe is super simple, you will need to make it in advance.
I I recommend that you make the easy tapioca pudding the day before that you are going to serve, so it has time to bake, cool and become very cold before being served.
TAPIOCA PUDDING WITH COCONUT MILK WITHOUT CONDENSED MILK
The flavor of tapioca goes very well with coconut, in this recipe we use 500 ml of whole coconut milk industrialized.
If by any chance you don't like coconut I recommend that you replace the coconut milk with cashew milk.
Ideally, it should be a milk with a higher fat content, this ensures greater creaminess for the tapioca pudding.
You will not use milk cdense in this recipe, so this is a naturally lactose-free granulated tapioca pudding.
But don't worry, even without condensed milk the flavor and texture of the pudding are very pleasant.
As I mentioned before, there is a creamy and velvety texture, but with the chewy texture of tapioca.
DURABILITY AND STORAGE OF EASY TAPIOCA PUDDING
You should keep this tapioca pudding in the fridge at all times.
Refrigerated it lasts approximately 1 week, but you will most likely eat it before that.
I do not recommend freezing the recipe, the texture will not be the same after defrosting.
Always keep the pudding covered in the refrigerator to prevent it from drying out.
EASY TAPIOCA PUDDING WITHOUT CONDENSED MILK
- Total Time: 1:40 h
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This pudding only needs 4 ingredients, does not contain condensed milk, and is creamy and delicious.
Ingredients
- 1/2 cup of granulated tapioca (90 g)
- 500 ml of whole coconut milk
- 1 cup of sugar (200 g) + 1/2 cup sugar for the caramel (100 g)
- 6 eggs
- Pinch of salt + 1 teaspoon of vanilla essence (5 ml) – optional
Instructions
- Heat the coconut milk with 1 cup of sugar until it starts to boil.
- Pour the heated milk over the granulated tapioca and let it rest for 30 minutes, stirring occasionally.
- In a small saucepan add 1/2 cup of sugar and let it caramelize until it turns an amber color. Pour the caramel into a medium 9-inch pudding mold.
- Once the tapioca is hydrated, add the eggs, salt and vanilla and beat quickly in a blender or mixer until the eggs are well mixed.
- Transfer the mixture to the caramelized pan, cover with aluminum foil and bake in a bain-marie in a preheated oven at 180ºC for 1 hour.
- After this time, leave the pudding to rest in the oven for another 30 minutes and then put it in the refrigerator.
- To release the tapioca pudding from the mold, place it in a bain-marie for a few moments, run a knife around the sides, cover with a serving plate and then turn the pudding over, shaking it a few times.
Notes
- I do not recommend replacing the eggs.
- Using fine tapioca doesn't work, it needs to be granulated tapioca.
- Prep Time: 10 minutes
- Hydration Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked in a bain-marie
- Cuisine: Brazilian
Nutrition
- Serving Size: 12 slices
- Calories: 223
- Sugar: 25 g
- Sodium: 73.5 mg
- Fat: 11.3 g
- Saturated Fat: 8.7 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 28.4 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 93 mg
CHECK OUT OTHER PUDDING RECIPES WITHOUT CONDENSED MILK
I hope you enjoyed this recipe for granulated tapioca pudding and that you make it often at home!
When you make this pudding at home, tell me what you think by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
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12 Comments
Good morning chef! Could adding grated coconut change anything in the recipe?
You can use up to 50 grams of grated coconut 😉
Hello Chef Susan Martha, would it be ok to replace granulated tapioca with granulated quinoa? Cheers, happy holidays!
Good evening Chef Susan!
Can sugar be replaced with demerara or brown sugar or even culinary sweetener?
I really like your recipes. They are well explained and work very well. A thousand points.
Thank you! I'm glad you liked it.
The sugar in the pudding recipe can be any sugar, even sweetener, but the sugar in the syrup only works if it is demerara, crystal or refined sugar.
No, they are completely different ingredients.
Is it possible to add paçoca to make it taste like peanuts? Like a June pudding?!
Yes, you can, I think it will be very tasty, but I think you should reduce the sugar in the recipe a little, so it doesn't become so sweet.
I love all the recipes, I'm always trying a different one. Everything works out really well, the videos are very well explained. In addition to the website, I purchased all the courses. Wonderful.
Gratitude @amorpelacomida. Chef Susan Martha.
Thank you Eliana, I'm very happy that you trust my recipes and my work 🙂
Thank you for your comment!
Kisses