Introduction
Delve into the delightful world of Tapioca Pudding, a creamy and comforting dessert that is perfect for satisfying your sweet cravings. This recipe combines the unique texture of tapioca pearls with the richness of coconut and condensed milk, creating a decadent treat that will surely please your taste buds.
Why Make This Recipe
Tapioca pudding is a beloved classic dessert that appeals to all ages. It offers a sweet and creamy flavor profile with a fun textural twist from the tapioca pearls. This recipe is simple to make and requires only a few basic ingredients, making it an easy and satisfying dessert option for any occasion.
How to Make Tapioca Pudding
Ingredients:
For the Syrup:
- 1 cup of water
- 2 cups of sugar
For the Pudding:
- 3 eggs
- 100 grams of shredded coconut (approximately 1 cup)
- 2 cups of milk
- 1 can of sweetened condensed milk
- 1 can (or bottle) of coconut milk
- 1 cup of granulated tapioca
Directions:
- For the Syrup: Start by melting sugar in a saucepan over low heat until it forms a golden syrup. Carefully add water and bring to a boil, stirring until a shiny caramel forms. Spread the syrup in a baking dish and set aside.
- For the Pudding: Mix tapioca, coconut milk, milk, and grated coconut in a bowl. Let it rest for 30 minutes. Blend eggs, tapioca mixture, and condensed milk until well combined. Pour into the caramelized pan, cover, and bake in a bain-marie for 90 minutes at 356°F (180°C). Cool, refrigerate for 2 hours, then unmold and serve.
How to Serve Tapioca Pudding
Serve the tapioca pudding chilled for the best flavor and texture. You can garnish it with additional coconut shavings or a sprinkle of cinnamon for an extra touch of flavor.
How to Store Tapioca Pudding
Store any leftover tapioca pudding in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to prevent any absorption of other flavors from the fridge.
Tips to Make Tapioca Pudding
- Soak the tapioca pearls for at least 30 minutes to ensure they are fully hydrated and have the right consistency.
- Be patient when making the caramel syrup to avoid burning the sugar.
- Stir the pudding mixture gently to prevent the tapioca pearls from clumping together.
Variation
For a tropical twist, add diced mango or pineapple to the pudding mixture before baking for a burst of freshness and flavor.
FAQs
- Can I use instant tapioca for this recipe? Instant tapioca can alter the texture of the pudding, so it’s best to stick with granulated tapioca for the traditional consistency.
- Can I substitute coconut milk with regular milk? Coconut milk adds a unique flavor to the pudding, but you can use regular milk if preferred.
- How can I prevent my pudding from curdling? Blend the ingredients well and bake in a water bath to ensure even cooking and a smooth pudding texture.
Enjoy the creamy and luscious goodness of homemade Tapioca Pudding with this simple and delicious recipe!
