Recipes

Tapioca Pudding

65 mins
Serves 6

Ingredients

Syrup:

  • 1 cup sugar.

Pudding:

  • 1 and a half cup of milk;
  • 1 glass of coconut milk (200 ml);
  • 1 cup of broken tapioca;
  • 1 tablespoon butter;
  • 4 eggs;
  • 1 can of condensed milk.

Preparation

The Syrup

For your creamy tapioca pudding getting tastier, put a time on the syrup: in a large and deep pan, put the sugar on the low heat let it melt gently. When golden brown, add half a cup of boiling water and stir with a long spoon. Let it boil until the lumps of sugar dissolve. Line this syringe with a central hole (19 cm in diameter) and set aside.

The Pudding

The tapioca pudding has no secrets. It is very easy: heat the milk by mixing with the coconut milk and leave the tapioca sauce in this mixture for about 1 hour. In a blender, place butter, eggs, MILK and mix with reserved tapioca. Pour in the caramelized form and bake in the medium oven (180 °C) in a water bath for about 1 hour. Unmold and refrigerate. In time: cold tapioca pudding gets even tastier.

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