Tapioca pudding with fresh coconut is a Brazilian variation of rice pudding.
2 people made this
500g uncooked tapioca pearls
1 pinch salt
400g caster sugar
200ml tinned coconut milk
300g fresh coconut, finely grated
100g fresh coconut, finely grated, for garnish (optional)
1 (400ml) tin sweetened condensed milk (optional)
Method Prep:45min › Cook:20min › Extra time:4hr › Ready in:5hr5min
In a heatproof bowl add tapioka, salt and sugar and mix well. Bring water, milk and coconut milk to the boil and pour over the tapioca mixture. Stir well.
Cover with a clean tea towel and let the tapioca absorb the liquid, stirring once in a while. Add 300g fresh coconut and stir again.
Tip mixture into a glass serving bowl and gently press down to remove any air pockets. Sprinkle with freshly grated coconut (optional). Coer and chill for 4 hours till set. Pour condensed milk over pudding if desired and serve. Abdecken und 4 Stunde im Kühlschrank fest werden lassen. Nach Belieben mit Kondensmilch begießen und servieren.
If you prefer a lighter pudding, use less milk and more water.