Share
Tapioca pudding with toasted coconut caramel
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- For the pudding: Milk1 l
- Coconut Milk400 ml
- Salt1 coffee spoon
- Refined sugar - 1 cup150 g
- Granulated Tapioca (for cake) - 2 cups320 g
- Fresh dried coconut for garnish1/4 unit(s)
- For the syrup: refined sugar (1 and 1/2 cup)225 g
- Coconut milk200 ml
- Milk (1/3 cup)80 ml
- For the pudding: In a pan, mix milk, coconut milk, sugar and salt until all the sugar dissolves; Cook over high heat, stirring from time to time so it doesn't stick, until it boils;
- Place the tapioca in a large bowl and pour in all the hot liquid; Stir well to dissolve lumps and set aside for 30 minutes.
- Mix every 10 minutes. As the liquid cools, observe that the tapioca hydrates and turns into a thicker mass;
- Line a 30x12 tin with plastic wrap before transferring the dough to the baking sheet. Then cover with plastic and take it to the fridge for 2 hours;
- For syrup: Over medium heat, melt the sugar in the pan, stirring so it doesn't burn, until it forms a golden syrup - approximately 8 minutes;
- Heat the milk already mixed with the coconut milk in a pan while the sugar melts; After the caramelized sugar and milk are already heated, mix the sugar, little by little, mixing well with the spatula;
- Let the syrup thicken for about 8 minutes over low heat. Wait for the syrup to cool before serving over the pudding.
- For decoration: With a vegetable peeler, make coconut ribbons. Brown in a nonstick skillet over medium heat (no need to add fat). Finish the pudding with the syrup and cover with the toasted coconut ribbons.
Did you like this recipe?
You may also like
Passion fruit mousse
Passion fruit mousse.
Passion fruit mousse
By
Easy passion fruit mousse