Today’s dessert will be this delicious tapioca pudding, you’ll love its flavor and texture. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
How to Make Tapioca pudding
A delicious recipe that stands out as one of the best-loved and easiest desserts to make. And then, a very complete preparation method with details of the recipe.
Recipe 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) – (100 grams)
- 2 cups of milk
- 1 can of sweetened condensed milk (usually 14 ounces or 396 grams)
- 1 can (or bottle) of coconut milk (usually 13.5 ounces or 400 milliliters)
- 1 cup of granulated tapioca
Instructions:
For the syrup:
We’ll start by using a saucepan, add the sugar and put it on a low heat until it melts, forming a golden syrup.
Now carefully add the water and bring to the boil, stirring until a shiny, homogeneous caramel forms.
Spread the syrup on the bottom and sides of a 20 cm diameter baking dish and set aside.
For the pudding:
First, in a bowl, mix together the granulated tapioca, coconut milk, milk and grated coconut and leave to rest for 30 minutes.
Then, using a blender, add the eggs, the hydrated tapioca mixture and the condensed milk, blending for about 3 minutes so that all the ingredients are well combined.
Then pour this mixture into the caramelized pan, cover with aluminum foil and bake in a bain-marie in a preheated oven at 356 °F (180 °C) for approximately 90 minutes.
Finally, remove from the oven, allow to cool slightly and refrigerate for 2 hours.
Finally, once chilled, unmold onto a platter and serve this delicious tapioca pudding immediately!
