Tapioca Bolo Podre (No-Bake Brazilian Dessert)
This Brazilian dessert proves you don't need an oven to make something special. The tapioca drinks up the milk overnight and turns impossibly creamy, while condensed milk and cream add that rich, silky finish. Ten minutes of mixing, one night in the fridge, and you unmold a winner.
🛒 Ingredients
10 servings
- 500 g hydrated tapioca starch (goma de tapioca)
- 500 ml whole milk
- 200 g sweetened condensed milk (½ can)
- 200 ml heavy cream (½ can)
- 2 tablespoons sugar
- 1 pinch of salt (optional)
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Directions
- 1
Pour the milk into a flan mold (or a ring mold) and stir in the hydrated tapioca until the mixture is smooth and lump-free.
- 2
Let it rest for 20 minutes at room temperature so the tapioca absorbs the milk and the mixture thickens noticeably.
- 3
Stir in the condensed milk, heavy cream, sugar and pinch of salt until completely smooth.
- 4
Pour into the mold, cover and refrigerate for at least 12 hours — overnight gives the best texture.
- 5
Unmold gently by running a thin knife around the edge, or simply scoop it out. Finish with berries, shredded coconut or a light dusting of cinnamon.
💡 Chef's Tip
The resting time is the whole recipe: the longer it chills, the firmer and creamier it gets. If the surface looks dry after 12 hours, loosen it with a splash of milk before serving. A ring mold makes unmolding easier, but a plain round mold works fine — just serve it in wedges like a set cream.
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