Two tapioca pudding options, one of which doesn’t need to be baked. Enjoy!

1st option


  • 500 grams of tapioca dough
  • 1 can of condensed milk
  • 1 liter of milk
  • 1 teaspoon of vanilla essence
  • 100 grams of grated dry coconut

Preparation Mode

  1. In a bowl, place the tapioca and milk.
  2. Mix and place in a refractory.
  3. Let it rest for 3 hours or until it has absorbed all the milk and is firm.
  4. Turn the pudding onto a tray and cover with condensed milk.
  5. Sprinkle with grated coconut.

Mom Tips

If you prefer, you can cover the pudding with caramel or chocolate sauce, decorating as desired.

Approximate yield of 8 servings.

2nd option


  • 1 can of condensed milk
  • 1 can of cream with whey
  • 1 glass of coconut milk
  • 1 and ½ cup (tea) tapioca flour
  • 1 cup (tea) grated coconut
  • 2 tablespoons of butter
  • 5 eggs

Syrup Ingredients

  • 1 cup (tea) sugar
  • ½ cup (tea) of water

Syrup Preparation Method

  1. Make a syrup with the sugar and water over low heat, without stirring.
  2. Pour the syrup into a medium-sized hole in the middle and set aside.

Pudding Preparation Method

  1. Preheat the oven to medium temperature.
  2. In a bowl, place the tapioca, grated coconut, cover with coconut milk and let it rest for 1 hour.
  3. In a blender, beat the cream, condensed milk, butter and eggs.
  4. Add the tapioca mixture and beat until a homogeneous mixture is obtained.
  5. Pour into the pan and bake in a bain-marie for 1 hour.
  6. Remove, let cool and refrigerate for at least 3 hours.
  7. Unmold and serve.

Mom Tips

The glass of coconut milk is 200 ml.

Approximate yield of 8 servings.


Leave a Reply