Creamy Tapioca Pearl Pudding with Coconut
A silky, comforting pudding made with plump tapioca pearls slowly cooked in milk, then enriched with sweetened condensed milk and shredded coconut. This Brazilian-inspired dessert is wonderfully creamy, naturally gluten-free, and even better the next day straight from the fridge.
🛒 Ingredients
8 servings
- 1.5 liters (6 cups) whole milk
- 1 cup (200 g) tapioca pearls
- 1 can (14 oz) sweetened condensed milk
- ¾ cup (200 ml) heavy cream
- 1.75 oz (50 g) shredded coconut
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Directions
- 1
Combine the tapioca pearls and milk in a large saucepan over medium heat, stirring from the start to prevent sticking.
- 2
Cook, stirring constantly, for about 40 minutes until the pearls are fully translucent and plump.
- 3
Stir in the condensed milk and shredded coconut. Cook for an additional 5 minutes over low heat, mixing well.
- 4
Remove from heat and cover the pan tightly. After 15 minutes of resting, stir in the heavy cream until smooth and fully incorporated.
- 5
Pour into a serving dish or individual glasses and refrigerate for at least 2 hours before serving chilled.
💡 Chef's Tip
Toast extra shredded coconut in a dry skillet until golden and sprinkle over each serving for a delightful crunch.
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