Pudim de Tapioca

The other day I was in the mood for something sweet and creamy. I wasn't sure exactly what I wanted. Then I remembered this recipe I made a few years ago. Pudim de Tapioca. If you like tapioca and coconut then this is for you. It's pretty simple to make and doesn't take much time in the kitchen. Pudim de Tapioca simply means Tapioca pudding. This particular recipe is from Alagoas, Brazil.

You will need a regular sized bundt cake pan or 2 mini bundt pans with a hole in the middle that hold six mini cakes each. The first process is to caramelize 1 cup of sugar  to then pour it inside the pan trying to cover the sides and bottom of the pan. Be careful not to burn the sugar as it can burn easily. It needs to be a nice golden brown color. You will also need another pan to put your pan/pans in a water bath, bain-marie .

I used 1% milk, but the higher the fat the better the consistency. I'm not a lover of fat free/skim milk. I have never tried it in this recipe, but you are more than welcome to.

Heat oven to 350 degrees F.

Here are the ingredients you will need:

1 liter of milk
1 cup tapioca ( I used instant tapioca)
2 cups sugar
1 cup shredded coconut
6 eggs
1 tablespoon butter
1/2 teaspoon vanilla






Put the tapioca in a large bowl. Boil the milk and pour it into the bowl where you put the tapioca. Cool for about an hour. Try to stir it once in a while or else it will stick together after it cools.

After it has cooled, add the remaining ingredients and stir well. Carefully pour the mixture in the prepared pans. Put your pan/pans into another pan and slowly add water.





Leave in the oven for 45 - 50 minutes depending on your oven.

When it's done, carefully remove it from the water bath and let cool for a half hour before you put it into the refrigerator. It can also be eaten warm.





This recipe serves 12. You can absolutely cut this recipe in half if you are not feeding that many. Enjoy!














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