“Sun-Kissed Brazilian Brunch: Gluten-Free Cheesy Tapioca Pudding with Cinnamon Fruit Salad”
Discover a delectable and easy-to-make gluten-free Brazilian brunch recipe, featuring our Cheesy Tapioca Pudding with Cinnamon Fruit Salad that brings the essence of Brazil to your table.
Allergens
None
Ingredients
- 1 cup cassava flour 2 cups coconut milk 2 cups almond milk 4 large eggs 1/2 cup granulated sugar 1/2 tsp salt 1 tsp pure vanilla extract 1/2 cup grated Parmesan cheese 3 tbsp unsalted butter, softened For the Cinnamon Fruit Salad: 2 cups mixed berries (strawberries, blueberries, raspberries) 1 large apple, diced 1/4 cup orange juice 1 tsp ground cinnamon
Instructions
- In a large bowl, whisk together cassava flour, coconut milk, almond milk, eggs, sugar, salt, and vanilla extract until smooth.
- Preheat oven to 350°F (175°C). Grease a 9 inch square baking dish with softened butter.
- Pour the mixture into the prepared baking dish and sprinkle with grated Parmesan cheese.
- Bake for 40 minutes or until set and golden brown. Allow to cool slightly before serving.
- For the Cinnamon Fruit Salad: In a large bowl, toss together mixed berries, diced apple, orange juice, and ground cinnamon. Chill until ready to serve.
Chef’s Insight
Use high-quality Parmesan cheese for a richer flavor.
Notes
Enjoy this vibrant brunch dish with a refreshing glass of guaraná soda or freshly squeezed orange juice.