This Brazilian Tapioca Pudding with Golden Caramel Sauce is a creamy, comforting dessert made with tapioca, coconut, condensed milk, and a beautiful homemade caramel sauce.
It is a traditional family-style dessert from our Brazilian kitchen, with a rich texture and delicious coconut flavor. And we’ll also show you the secret to making a gorgeous golden caramel sauce that complements the pudding perfectly.
Important: Which Tapioca Should You Use?
For this recipe, you need dry granulated tapioca.
Do not use the hydrated tapioca starch commonly sold for making Brazilian tapioca crepes in a skillet.
The tapioca used in this pudding is dry and granular and needs to absorb the hot milk before being blended with the remaining ingredients.
Ingredients
For the Tapioca Pudding
- 1 cup (200 ml) fine dry granulated tapioca
- 4 1/4 cups (1 liter) hot whole milk
- 4 large eggs
- 3.5 oz (100 g) shredded coconut
- 1 cup (200 g) granulated sugar, or less to taste
- 1 can (14 oz / 395 g) sweetened condensed milk
For the Golden Caramel Sauce
- 1 cup (200 g) granulated sugar
- 2/3 cup (150 ml) room-temperature water
- 7 tablespoons (100 ml) boiling water
How to Make Brazilian Tapioca Pudding
Make the Golden Caramel Sauce
- Add the sugar and 2/3 cup (150 ml) room-temperature water to a saucepan or directly to the pudding pan.
- Stir well before placing it over medium heat.
- Cook over medium heat, gently swirling the pan occasionally, until the syrup develops a beautiful golden caramel color.
- Carefully add 7 tablespoons (100 ml) of boiling water.
- Reduce the heat to low and gently swirl the pan from time to time. Once it is safe to do so, you can stir lightly to make sure the caramel is smooth and homogeneous.
- Do not cook the caramel until it becomes very thick. It should still have a light, flowing consistency because it will thicken considerably as it cools.
- Pour the caramel into an 8-inch (20 cm) round pudding or Bundt-style pan approximately 3 inches (8 cm) deep.
- Carefully tilt and rotate the pan to coat it with the caramel. Set aside and allow it to cool.
Prepare the Tapioca Pudding
- Place the dry granulated tapioca in a large bowl.
- Pour the hot milk over the tapioca, mix, and allow the mixture to cool completely before combining it with the remaining ingredients.
- Transfer the tapioca and milk mixture to a blender.
- Add the eggs, shredded coconut, sugar, and sweetened condensed milk.
- Blend for approximately 2 minutes.
- Pour the pudding mixture into the caramel-coated pan.
- Place the pudding pan inside a larger roasting pan.
- Preheat the oven to 400°F (200°C).
- Carefully pour boiling water into the larger roasting pan until the water reaches approximately halfway up the sides of the pudding pan. This creates a water bath (bain-marie).
- Bake for approximately 1 hour and 15 minutes, or until the top is beautifully golden and the pudding is set.
How Do You Know When the Pudding Is Ready?
We do not cover our tapioca pudding with aluminum foil while it bakes.
One of the ways we know it is ready is by watching the surface: it develops a beautiful golden color, almost like the top of a cake.
Insert a toothpick or fork into the pudding. If it comes out clean, the pudding is ready to come out of the oven.
Cooling and Unmolding
Allow the pudding to cool completely.
Cover the pan with plastic wrap and refrigerate until thoroughly chilled.
When you are ready to unmold it, remove the pudding from the refrigerator and let it stand at room temperature for approximately 15 minutes.
We do not place the pan over a stove flame or in hot water to unmold this pudding.
Carefully run a thin knife around all the edges.
Gently tilt and rotate the pudding inside the pan to help air enter around the edges and release it.
Center a serving plate over the pan and carefully invert.
Lift the pan…
And enjoy your beautiful Brazilian Tapioca Pudding with Golden Caramel Sauce!
Enjoy!
Dyne & Zinha