Tapioca pudding is a classic dessert all over the world, and today I’ll show you the Brazilian way to make it. And what that means is, all the creaminess, milkiness and sweetness you already know, with a different shape, texture and a touch of coconut. It’s comfort food at its best!
What is Brazilian Tapioca Pudding?
Brazilian tapioca pudding, or how we say it in Portuguese, pudim de tapioca, is not much different from any other typical tapioca pudding recipe. It’s milky, sweet, and creamy. The difference is in the almost certain presence of coconut, the way its cooked, and the final texture. As you can see in the photos, the Brazilian Tapioca pudding holds its shape like a baked custard. Kinda like a flan! And also like a flan, it has a perfect caramel sauce all over to make it even more delicious. Aiiii meu Deus!! I get louca just thinking about it.
Strangely, pudim de tapioca wasn’t really a tradition in my home when I was growing up. My mom mostly preferred making flan. I had literally no idea what I was missing out until recently! The first time I had this dessert was earlier this year, which, I know, is insane!!
Now I make pudim de tapioca very often, to catch up on what I’ve been missing and to create not only a tradition, but awesome everlasting memories around it.
Ready to learn how to make Brazilian Tapioca Pudding?
Pudim de Tapioca | Brazilian Tapioca Pudding Recipe
This recipe is pretty easy overall, apart from a couple of little things to just keep in mind while you’re making it. Don’t worry tho, I’m here to give you all the deets.
Start by preheating your oven to 350F.
Then, add the eggs, the vanilla, and the condensed milk to a blender.
Pulse until well combined and set aside.
Use the empty can of condensed milk to measure 2 “cans” of milk (yup! That’s how grandma’s roll in Brazil!) then add the coconut milk, the dried coconut, the salt and the milk to a large pan over medium heat.
Bring to a gentle boil and turn off the heat.
Then, get your Bob’s Redmil Small Tapioca Pearls
And add to the pan and…
…stir well to combine! Then set aside to let the pearls hydrate in the hot milk mixture. Give it a stir every now and then to help it cool off from hot to just warm.
As the tapioca hydrates, the mixture will stick together, and will start to get gummy. Keep stirring it to help it cool.
You can move on to make the caramel sauce, but as the caramel cooks, keep stirring and cooling that tapioca mixture.
So, on to the caramel. Add the sugar and the water to a small saucepan over medium to high heat. Just leave the pan there – no need to stir continuously. If we stir the sugar too much the sugar will crystalize. If that does happen, just remove from heat and add a little splash of water. Stir and break any lumps that may have formed. Then add the pan back to the heat.
When the sugar turns copper color, carefully pour it in a bundt cake pan, and coat the inside of the pan – like in the image below. Make sure to coat the pan as much as you can, as the caramel sauce is what will help you remove the pudding from the pan later.
Also, the sugar will be SUPER hot, so be be careful! Sugar burns are the worst – don’t get one!
Set that pan aside for a few minutes, and add half of the egg mixture to the warm milky tapioca mixture. Stir with a spatula breaking all the gummy lumps and incorporating all that moisture from the egg mixture. Once you break all the lumps, add the rest of the egg mixture.
And finally, pour the tapioca mixture into the caramel coated bundt pan.
The tapioca pudding should still jiggle a little in the center (it will firm up after chilling), so be careful not to overcook. Let it cool in pan for 45 minutes.
Loosen the pudding from the sides of the pan by running a thin metal spatula around the inside rims. Refrigerate in the pan for 2-4 hours and then unmold and transfer to a plate.
I sure hope you try this Brazilian variation of this world classic dessert.
I can’t wait to hear your thoughts, so keep me posted!
Pudim de Tapioca | Brazilian Tapioca Pudding
- 1 13 oz can of coconut milk
- 2 cans of sweet condensed milk
- about 2-3 cups of full fat milk
- 2 tsp vanilla paste or vanilla extract
- 1 cup of unsweetened dried coconut
- 5 whole eggs
- 2 cups of small tapioca pearls
- pinch of salt
For the caramel:
- 2 cups of sugar
- 1/2 cup of water
- Preheat the oven to 350F
- Add the eggs, the vanilla, and the condensed milk to a blender and pulse until well combined. Set aside.
- Use the empty can of condensed milk to measure 2 "cans" of milk.
- Add the coconut milk, the dried coconut, the salt and the milk to a large pan over medium heat.
- Bring to a gentle boil, turn off the heat and add the tapioca to the pan and stir well to combine. Set aside. Stir every now and then to cool the mixture from hot to warm before we can add the egg mixture.
- While the tapioca hydrates in the milky mixture, prepare the caramel. Meanwhile, keep stirring the tapioca to cool it.
- Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until copper color. Be sure to watch the pan to avoid burning the sugar.
- When the sugar is copper, carefully pour it in a bundt pan, and coat the inside with the caramel - see photo above. Set aside. The sugar will be super hot, so be extra careful!
- Add half of the egg mixture to the warm milky tapioca mixture. Stir with a spatula breaking all the gummy lumps and incorporating all that moisture from the egg mixture. Once you break all the lumps, add the rest of the egg Pour tapioca mixture into the caramel coated bundt pan.
- Place the bundt pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the bundt pan and bake for an hour to 1:15.
- The tapioca pudding should still jiggle a little in the center (it will firm up after chilling), so be careful not to overcook. Let it cool in pan for 45 minutes. Loosen the pudding from the sides of the pan by running a thin metal spatula around the inside rim. Refrigerate in the pan for 2-4 hours and then unmold and transfer to a plate.