Pudding Tapioca: 4 Recipes to Eat and Cry for More

The pudding of tapioca is very easy to prepare. We have selected for you two traditional options and two with less calories, all delicious and amazing.

Pudding Tapioca 4 Recipes to Eat and Cry for More

The tapioca is an ingredient typical of brazil, but already if you can find tapioca in large supermarkets and natural food stores in Portugal.

This ingredient is made on the base of cassava, a root that can be consumed, such as potatoes. The types of tapioca vary and may be granulated into flour or gum. Among the many recipes that you can prepare, is the pudding of tapioca.

To make the pudding should buy the tapioca pellets, which needs to be moisturized in order to then confer the desired consistency to the pudding. P

note to see the following the most appetizing recipes of pudding of tapioca that we carefully selected for you.



Are only 6 ingredients that you will need for this recipe. All delicious which will result in a pudding very creamy to serve fresh.

– Ingredients –

  • 2 cups of milk
  • 1 bottle of coconut milk
  • 1 cup of tapioca granulated
  • 1 cup sugar
  • 4 eggs
  • 1 tin of condensed milk

– Mode of preparation –

  1. In a bowl, mix the milk with the coconut milk and tapioca pellets. Let the mixture rest for 30 minutes.
  2. Meanwhile, caramelize the sugar in a frying pan large at low heat. When caramelizing, pour the sugar into a form of pudding 23 cm in diameter.
  3. In a blender, beat the condensed milk with the eggs. Then, add the mixture to the tapioca and whisk a little more just to mix the cream.
  4. Pour this mixture in the form and caramelized, cover with foil and bake in a bain-marie in an oven pre-heated to 180 C for approximately 1 hour.
  5. The pudding is ready when you put a knife or toothpick and comes out clean.
  6. Remove from the oven and let it cool completely before taking to the refrigerator.
  7. At the time of desenformar, heat the bottom of the form in the mouth of the stove and unmold the pudding of tapioca in the serving dish.
  8. On the other side the way to melt the sugar that was left and pour the syrup over the pudding. Is ready to serve.

This is a recipe with more ingredients brazilian. If you do not get the sweet milk you can use condensed milk cooked that will stay with taste and texture very similar.

– Ingredients –

  • 150 g of tapioca granulated
  • 4 eggs
  • 600 ml full-cream milk
  • 100 ml coconut milk
  • 225 g sugar
  • 200 g of fresh milk or condensed milk boiled
  • 200 g of grated coconut
  • 200 g butter without salt
  • 100 g of peanuts without shell

– Mode of preparation of the farofa –

  1. Chop the peanuts and mix with the grated coconut and 100 g sugar. Spread the butter chilled and diced by mixing the previous. Mix with your hands to form clumps.
  2. Bake in the oven pre-heated to 120 °C and stir regularly. Remove as soon as the coconut is golden. Book.

– Mode of preparation of the pudding –

  1. Mix the tapioca and 125 g sugar.
  2. Boil the milk and add to dry ingredients with a whisk until obtaining a homogeneous mass.
  3. Add the eggs, coconut milk and 100 g of butter, stirring constantly. Pour the mixture into a greased with butter and sugar.
  4. Bake in the oven pre-heated to 160 °C for 1 hour.
  5. After this time, take it to the refrigerator until chilled.
  6. Unmold, cover with sweet milk and finish with the toasted manioc flour coconut with peanuts. Serve ice cream.

To finish, another suggestion with less calories and delicious taste of the pineapple to eat with no guilt. Yields 10 servings and contains about 120 calories per serving.

– Ingredients for the pudding –

  • 4 cups of skimmed milk
  • 1 teaspoon of vanilla essence
  • 1 and ½ sachet of gelatin colorless
  • 1 cup of sweetener culinary powder
  • 1 stick of cinnamon
  • ½ Cup flour tapioca
  • 1 cup of grated coconut without sugar
  • 3 cravinhos

– Ingredients for the syrup –

  • 1 pineapple, well ripe chopped into cubes
  • ½ Tablespoon potato starch
  • 3 tablespoons of sweetener in culinary powder

– Mode of preparation –

  1. In a large pot add the milk, sweetener, cinnamon, cloves and heat until boil at medium temperature.
  2. Turn off the heat and stir in the tapioca in the hot mixture. Book for 30 minutes so that the tapioca hydrate, stirring once in a while for the flakes to be loosened without forming lumps.
  3. In another smaller container, add 5 tablespoons water and the gelatin lacquer on top and let hydrate for 5 minutes.
  4. Microwave at average power for 30 seconds and stir to dissolve well.
  5. Add the gelatine, vanilla essence and coconut to the mixture of tapioca. Pour this mixture into a form of silicone with a hole in the middle, about 20 cm in diameter. Take it to the refrigerator for 4 hours or until it is consistent.
  6. For the syrup, place the pineapple and sweetener in a saucepan and bring to a simmer to cook for 15 minutes until the pineapple begins to break.
  7. Dissolve the potato starch in a tablespoon of water and add to the pot stirring if you stop. Leave for a further 3 minutes until the syrup adheres a little bit of consistency.
  8. Wait to cool and arrange on top of the pudding desenformado. Serve then.

If you want to enjoy a delicious pudding of tapioca, but prefer to avoid the condensed milk and other ingredients more caloric, this recipe is for you. It is more practical than the previous options.

– Ingredients –

  • 50 g of grated coconut
  • 250 g tapioca granulated
  • 4 tablespoons of sweetener cooking
  • 200 ml of coconut milk
  • 500 ml of skimmed milk
  • Grated coconut dry, and without sugar to sprinkle

– Mode of preparation –

  1. Start by mixing all the ingredients in a bowl. Let it rest for 10 minutes.
  2. Then, stir all the ingredients again and transfer the mixture to a pudding. Take it to the refrigerator for at least 4 hours to set.
  3. Remove the pudding of tapioca in the cold, unmold, and it’s ready to serve.


100+ Cambodian Recipes on Pinterest

100+ Cambodian Recipes on Pinterest

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