Chef notes
This decadent Brazilian tapioca and coconut pudding is the perfect combination of salty and sweet.
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Ingredients
- 2 cups milk
- 1 cup coconut milk
- 2½ tablespoons sugar
- 1 vanilla pod
- 3/4 cup tapioca granules
- 1/4 cup desiccated coconut
Preparation
In a heavy bottom pan over medium heat, add the milk, coconut milk and sugar. Stir until combined. Split the vanilla pod in half and scrape the seeds into the pan. Lower the heat and once it is tepid, using a whisk or a spatula, start mixing it and slowly incorporate the tapioca so it doesn't get lumpy. Lower the heat more and keep stirring and cooking for 15 to 20 minutes, until it thickens up. Add the coconut and stir to combine. Pour the mixture into a tray and refrigerate for at least 3 hours before serving.
