This tapioca pudding is a delicious and practical option, and one of many people’s favorite desserts. Take paper and pen to write down all the ingredients and follow the preparation method.
How to make carrot pie
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Ingredients:
Syrup:
- 1 cup of water
- 2 cups of sugar
Pudding:
- 1 cup of granulated tapioca
- 2 cups of milk
- 3 eggs
- 100 grams of shredded coconut (approximately 1 cup) – (100 grams)
- 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)
Directions:
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.
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!
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