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.
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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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