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Tapioca Pudding
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Granulated Tapioca70 g
- Whole milk (warm)450 ml
- Eggs (whole)03 unit(s)
- Coconut Milk200 ml
- Shredded Coconut (fine)120 g
- Condensed milk325 g
- Unsalted butter (melted)15 g
- Refined sugar1 cup
- Hydrate the tapioca with warm milk and let it rest for 1 hour.
- In another bowl, emulsify the eggs and yolks with a fouet. Stir vigorously for 5 minutes and then add the hydrated tapioca and the other ingredients.
- If you are going to make it in a form of pudding, put the caramel syrup and do the normal process. Or, grease the bowls or ramekins with butter and a little sugar on top. Pour the pudding mass and place in a larger roast with a little water to make the bain-marie. Cover the baking sheet with foil.
- Bake at 200 degrees, covering, until browned and cooked through. To check if they're good, stick a toothpick (or fork) and if it comes out clean, it's perfect.
- Syrup: Melt the sugar in the pan until it turns brown, add 1/3 cup of boiling water and let it thicken. Put this caramel in individual molds turning them to get on the whole side (be careful, because it will be very hot).
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