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Tapioca pudding with toasted coconut caramel
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- For the pudding: Milk1 l
- Coconut Milk400 ml
- Salt1 coffee spoon
- Refined sugar - 1 cup150 g
- Granulated Tapioca (for cake) - 2 cups320 g
- Fresh dried coconut for garnish1/4 unit(s)
- For the syrup: refined sugar (1 and 1/2 cup)225 g
- Coconut milk200 ml
- Milk (1/3 cup)80 ml
- For the pudding: In a pan, mix milk, coconut milk, sugar and salt until all the sugar dissolves; Cook over high heat, stirring from time to time so it doesn't stick, until it boils;
- Place the tapioca in a large bowl and pour in all the hot liquid; Stir well to dissolve lumps and set aside for 30 minutes.
- Mix every 10 minutes. As the liquid cools, observe that the tapioca hydrates and turns into a thicker mass;
- Line a 30x12 tin with plastic wrap before transferring the dough to the baking sheet. Then cover with plastic and take it to the fridge for 2 hours;
- For syrup: Over medium heat, melt the sugar in the pan, stirring so it doesn't burn, until it forms a golden syrup - approximately 8 minutes;
- Heat the milk already mixed with the coconut milk in a pan while the sugar melts; After the caramelized sugar and milk are already heated, mix the sugar, little by little, mixing well with the spatula;
- Let the syrup thicken for about 8 minutes over low heat. Wait for the syrup to cool before serving over the pudding.
- For decoration: With a vegetable peeler, make coconut ribbons. Brown in a nonstick skillet over medium heat (no need to add fat). Finish the pudding with the syrup and cover with the toasted coconut ribbons.
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