Brazilian-Style Creamy Tapioca Pudding with Cinnamon

I have to admit that I absolutely love granulated tapioca, you can use it for a whole series of desserts, from porridges to puddings and even cakes. In Brazilian cuisine, granulated tapioca is often used as a substitute for wheat flour. If you’re not familiar with it, granulated tapioca or tapioca is a product derived from cassava, a root common in many Latin American and African countries. To produce granulated tapioca, cassava is grated and then pressed to remove the liquid and fiber. The resulting starch is washed, dried, and ground, transforming into small white granulated balls.

To use granulated tapioca, you just need to hydrate and cook it. In this case, I hydrated it with milk overnight and then cooked it with more milk, condensed milk, and sugar. The result is absolutely delicious! This is such a great and easy pudding to make, sure, the texture is different, it’s creamy and spongy, I love it and you can make this super quick in 30 minutes if you want it warm, or if you leave it in the fridge for a couple of hours, it’s equally amazing cold. Let’s get to the recipe!

Brazilian-Style Creamy Tapioca Pudding with Cinnamon

Servings: 2
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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A beautiful creamy tapioca pudding, in this case with a touch of condensed milk and cinnamon, a bit more rich Brazilian style heheeh ;D

Ingredients

Tapioca Granulada – 150gr
Leite – O Necessário para Hidratar
Leite – 400ml (Meio-Gordo)
Leite Condensado – 100ml
Açúcar Amarelo – 40gr
Limão – 2 Cascas
Canela – 1 Pau
Canela em Pó – Para Polvilhar

Directions

Start the day before by adding the granulated tapioca to a bowl and covering it with cold milk. Place the bowl in the refrigerator overnight or for at least 3 hours to hydrate the tapioca. Another way to hydrate the tapioca is to add boiling milk or water and wait about 15 minutes, but tapioca hydrated this way never has a great texture.
The next day, when you are ready to make the sweet, combine the milk, condensed milk, sugar, lemon peel, and cinnamon stick in a small saucepan.
Add the hydrated tapioca, it should be in a block, break it up and loosen it with a fork to remove any lumps.

Cook over medium heat, stirring constantly. The mixture will begin to thicken. When it starts to thicken, cook for another minute and it’s ready.

Remove the lemon peel and cinnamon stick and serve in small bowls sprinkled with a pinch of cinnamon. Enjoy!

Notes: For the best texture, always hydrate your tapioca overnight in cold milk. The slow hydration process creates those wonderful creamy, spongy pearls that make this pudding special.

Keep the heat at medium and stir constantly to prevent sticking. The mixture will thicken quite quickly once it starts, so watch it carefully.

The pudding should coat the back of a spoon when ready. Remember, it will continue to thicken slightly as it cools.

Try adding vanilla extract, orange zest instead of lemon, or a pinch of nutmeg for different flavor profiles.

Delicious both warm (straight from the stove) or chilled. Each temperature offers a different but equally delightful experience.

This recipe for Brazilian-Style Creamy Tapioca Pudding with Cinnamon was originally created on BakeAfter.com. Esta receita de Doce Cremoso de Tapioca Granulada foi publicada em português no Iguaria.com.