PUDIM DE TAPIOCA FÁCIL, RÁPIDO E SUPER CREMOSO! - Isamara Amâncio

Experience the delightful creaminess of Brazilian Tapioca Pudding, a traditional dessert that combines the rich flavors of coconut and tapioca. This crowd-pleaser is perfect for any occasion—be it a family gathering or a special event. Dive into its luscious texture, and enjoy a slice of Brazilian culinary heritage.

Ingredients

🥛 4 cups of milk, Conjulac
🥥 1 bottle 200 ml of coconut milk, Sococo
🌾 2 cups of granulated tapioca, Rocha Tapioca Granulada
🥥 1/2 cup of shredded coconut
🍶 1 box 395g of condensed milk, likely Italac
🥄 1 cup of powdered milk, Leite Ninho
🛢️ Vegetable oil for greasing, from Soya
🥥 Shredded coconut for decoration

Instructions

1- Prepare the Milk Mixture:

• In a large aluminum pot with wooden handles, mix 4 cups of Conjulac milk with 1 bottle of Sococo coconut milk.
• Heat the mixture on an Electrolux stove until it begins to simmer and steam. Then, turn off the heat.

2- Combine with Tapioca:

• In a clear glass mixing bowl, add 2 cups of Rocha granulated tapioca.
• Pour the hot milk over the tapioca in the bowl. Stir occasionally for about 10 minutes until the tapioca swells and absorbs the liquid.

3- Mix Ingredients:

• Add 1/2 cup of shredded coconut, 1 box of condensed milk, and 1 cup of Leite Ninho powdered milk to the tapioca mixture.
• Stir thoroughly with a pink silicone spatula, then use a metal whisk to ensure all ingredients are fully combined and the powdered milk is dissolved.

4- Prepare the Pan:

• Grease a 20 cm diameter aluminum bundt cake pan with 8 cm height generously using vegetable oil and a paper towel, ensuring all surfaces are coated to prevent sticking.

5- Set the Pudding:

• Pour the tapioca mixture into the greased bundt cake pan.
• Cover the pan tightly with plastic wrap.

6- Chilling:

• Refrigerate the pudding for at least 12 hours. For best results, chill for 18 hours to achieve a super creamy texture.

7- Unmold and Serve:

• To unmold, run a Tramontina knife around the edges and the inner tube, then gently tilt the pan.
• Invert onto a glass serving plate, giving a gentle shake or twist to release.
• Decorate with additional shredded coconut.

Prep Time: 15 minutes
Cook Time: No cooking required
Total Time: 13-19 hours including refrigeration
Servings: 8-10 slices
Calories: 320
Proteins: 8g
Fats: 12g
Carbohydrates: 45g
Equipment:

• Large aluminum pot with wooden handles
• Electrolux stove
• Glass mixing bowl
• Pink silicone spatula
• Metal whisk
• 20 cm aluminum bundt cake pan
• Paper towel
• Tramontina knife
• Plastic wrap
• Glass serving plate

Cooking Tips

• Ensure to grease the pan generously for easy unmolding.
• Leave in the refrigerator for the full 18 hours for an optimal creamy texture.

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Brazilian Tapioca Pudding