Description
This pudding only needs 4 ingredients, does not contain condensed milk, and is creamy and delicious.
Ingredients
Scale
- 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
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