Coconut Milk Tapioca Pudding
A silky caramel-topped pudding that blends the gentle chewiness of tapioca with the tropical richness of coconut milk. This Brazilian-inspired dessert is surprisingly easy to make and delivers an impressive, crowd-pleasing result. Serve it chilled for a refreshing and indulgent finish to any meal.
🛒 Ingredients
10 servings
- 1/2 cup pearl tapioca
- 1/2 liter whole milk
- 100 ml coconut milk
- 50 g shredded coconut
- 1 can sweetened condensed milk (14 oz)
- 3 eggs
- 1/2 cup sugar (for caramel)
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Directions
- 1
In a saucepan, heat the milk with the tapioca over medium heat, stirring constantly until a thick porridge forms. Remove from heat and allow to cool completely — the sticky texture is perfectly normal.
- 2
Stir the condensed milk and shredded coconut into the cooled tapioca mixture until well combined.
- 3
Blend the eggs with the coconut milk until smooth, then fold the mixture into the tapioca base, stirring gently until uniform.
- 4
Caramelize the sugar directly in your baking mold, pour in the batter, and bake in a water bath in an oven preheated to 350 °F (180 °C) for about 40 minutes, until a skewer comes out clean.
- 5
Cool to room temperature, then refrigerate for at least 2 hours before unmolding onto a serving plate and serving well chilled.
💡 Chef's Tip
Make sure the tapioca porridge is fully cooled before adding the eggs to avoid scrambling them. Full-fat coconut milk gives the richest flavour and creamiest texture.
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