This post is sponsored by Bob’s Red Mill. We used Small Tapioca Pearls to make this comforting Brazilian Tapioca Pudding recipe. As always, recipe and opinions are my own.
Oi Gente!
Tapioca pudding is a beloved dessert worldwide. Here’s a Brazilian take—rich, milky, sweet, and with a hint of coconut. The texture and presentation are different from the usual spoonable pudding: this pudim de tapioca holds its shape like a baked custard, similar to a flan, and is finished with a silky caramel sauce. Comfort food at its best.
What is Brazilian Tapioca Pudding?
Pudim de tapioca is very similar in flavor to classic tapioca pudding—milky, sweet, and creamy—but it usually includes coconut and is cooked to a firmer, molded texture. The baked custard-like result is topped with caramelized sugar that seeps into the pudding, adding depth and a glossy finish.
Although pudim de tapioca wasn’t a staple in my childhood household, I grew to love it and now make it often to build new traditions and memories. I hope you enjoy this sweet treat as much as I do. Beijinhos xx. Bom Apetite!
Brazilian Tapioca Pudding Ingredients
- Coconut milk
- Sweetened condensed milk
- Full-fat milk
- Vanilla paste or vanilla extract
- Unsweetened dried coconut
- Eggs
- Small tapioca pearls (small pearl tapioca)
How to Make Tapioca Pudding Brazilian Style
The recipe has a number of steps, but none are difficult. I break the process into clear parts to make it easy to follow. Always start by preheating your oven to 350°F (175°C).
Making the Pudding
Step 1: In a blender, combine the eggs, vanilla, and sweetened condensed milk. Pulse until well combined, then set aside.
Step 2: Use the empty can from the condensed milk to measure two cans’ worth of full-fat milk. In a medium saucepan over medium heat, combine that milk, the coconut milk, the dried coconut, and a pinch of salt.
Step 3: Bring the mixture to a gentle boil.
Step 4: Add the small tapioca pearls. Lower the heat and stir continuously until the tapioca hydrates and roughly doubles in size—about 5 minutes. Turn off the heat and cover the pan, stirring occasionally to ensure even hydration.
NOTE: As the tapioca hydrates it can become gummy and clump together. That’s normal. We’ll break up any lumps when we mix in the egg mixture.
Step 5: While the tapioca rests and hydrates, prepare the caramel and preheat water for a bain-marie (water bath).
How to Make Caramelized Sugar
In a small saucepan combine sugar and water over medium-high heat. Do not stir—the sugar syrup should be left to simmer undisturbed to avoid crystallization. The mixture will begin simmering in about 4 minutes and start to color after roughly 12 minutes. Watch closely from that point: caramel can go from perfect amber to burnt quickly.
Step 6: When the syrup turns an amber color, carefully pour it into a bundt pan and coat the inside thoroughly, up to the rim. The caramel helps release the pudding when unmolding. Use caution—caramel is extremely hot.
NOTE: Sugar burns are severe—handle the hot caramel with care.
Mixing & Baking
Step 7: Add half of the egg-condensed milk mixture to the warm tapioca. Stir vigorously with a spatula to break up gummy lumps and incorporate the egg mixture. Once smooth, add the remaining egg mixture and mix to combine.
Step 8: Pour the pudding mixture into the caramel-coated bundt pan.
Step 9: Place the bundt pan in a large roasting pan and pour boiling water into the roasting pan until it reaches about one-quarter to halfway up the sides of the bundt pan. Cover the bundt pan with aluminum foil and poke a few small holes to allow steam to escape.
Step 10: Bake for about 1 hour to 1 hour 15 minutes. The center should still jiggle slightly when done; it will set as it cools. Do not overbake.
NOTE: The slight jiggle indicates creaminess. It firms during cooling and chilling.
Cooling
Step 11: Remove the bundt pan from the water bath and take off the foil (keep it handy). While the pudim is still hot, run a thin paring knife around the inner rims to loosen it—this helps release trapped caramel and eases unmolding later.
Step 12: Cover the pan again with foil and let it cool in the pan for a few hours until the bottom is cool to the touch—this can take one to two hours. Residual heat continues gentle cooking, so don’t rush transferring the pudim to the fridge.
Step 13: When the pan is cool to the touch, remove the foil, cover with plastic wrap (optional), and refrigerate 2–4 hours or overnight for best texture.
Unmolding
To unmold, gently shake the pan; the pudim should move slightly and release from the caramel-lined sides. Place a serving plate over the pan, flip it confidently, and lift the pan away—the caramel will flow over the pudding for a beautiful finish.
This creamy, caramel-topped Brazilian dessert is worth the steps and the wait. I can’t wait to hear what you think—any questions, let me know!
Special thanks to Bob’s Red Mill for providing ingredients used in this recipe. All opinions are my own.
More Brazilian Dessert Recipes You’ll Love
Brazilian Carrot Cake
Brigadeiro – Brazilian Fudge Balls
Pavê de Chocolate – Brazilian No-Bake Chocolate Pie
Bolo Nega Maluca – Brazilian Chocolate Cake
For more Brazilian food inspo, be sure to follow me on social media
Pudim de Tapioca | Brazilian Tapioca Pudding
Aline Shaw
10 Slices
406 kcal
30 mins
1 hr 15 mins
4 hrs
5 hrs 45 mins
Ingredients
- 1 13-oz can coconut milk
- 2 cans sweetened condensed milk
- About 2–3 cups full-fat milk
- 2 tsp vanilla paste or extract
- 1 cup unsweetened dried coconut
- 5 whole eggs
- 1.5 cups small tapioca pearls
- Pinch of salt
For the caramel:
- 2 cups sugar
- 1/2 cup water
Equipment
- Blender
- Bundt pan
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Roasting pan
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Preheat the oven to 350°F (175°C).
- Blend eggs, vanilla, and condensed milk until combined. Set aside.
- Use the empty condensed milk can to measure two cans of full-fat milk. In a large pan over medium heat combine that milk, coconut milk, dried coconut, and a pinch of salt.
- Bring to a gentle boil, add tapioca, reduce heat, and stir continuously until tapioca hydrates and doubles in size (about 5 minutes). Turn off heat, cover, and stir occasionally.
- While the tapioca hydrates, prepare the caramel: combine sugar and water in a small saucepan and simmer without stirring until amber (approximately 12–16 minutes). Watch carefully to avoid burning.
- When caramel is amber, pour carefully into a bundt pan and coat the inside. Set aside to cool briefly.
- Add half of the egg-condensed milk mixture to the warm tapioca, stirring to break up lumps. Add the remainder and stir until smooth.
- Pour the pudding into the caramel-coated bundt pan, cover with foil, and poke a few small holes for steam.
- Place the bundt pan in a roasting pan and add boiling water until it reaches about halfway up the sides. Bake 1 to 1:15 hours. The center should still jiggle slightly.
- Remove from oven, loosen the pudding from the pan edges with a thin knife while hot, cover again, and let cool a few hours until the bottom is cool to the touch.
- Refrigerate 2–4 hours or overnight. To unmold, place a serving plate over the pan, flip, and lift the pan—caramel will drizzle over the pudding.
Notes
If the pudim sticks when unmolding, warm the pan briefly over a burner to loosen the caramel and try again.
Nutrition
Serving: 1 slice • Calories: 406 kcal • Carbohydrates: 64 g • Protein: 4 g • Fat: 16 g • Sugar: 42 g
Let me know how it was!