“Delightful Vegan Brazilian Coconut Tapioca Pudding (Pudim de Leite Condensado)”

Allergens

None

Ingredients

• 1 cup tapioca pearls (small)
• 4 cups coconut milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup shredded coconut, toasted (optional)

Instructions

1. In a large saucepan, bring the coconut milk, sugar, and pinch of salt to a boil over medium heat.
2. Once the mixture is boiling, add the tapioca pearls and stir well to ensure they are submerged in the liquid. Lower the heat to low and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
3. Remove the saucepan from the heat and mix in the vanilla extract.
4. Pour the mixture into individual serving dishes or a large bowl, and allow it to cool at room temperature for about 20 minutes before refrigerating.
5. Refrigerate the pudding for at least 3 hours or overnight until it sets.
6. Before serving, optionally top with toasted shredded coconut.

Chef’s Insight

The secret to perfect tapioca pudding is in the stirring - make sure you stir the mixture consistently during cooking to prevent lumps and ensure an even texture.

Notes

Make sure to use small tapioca pearls for the best texture in this recipe.