Toasted Tapioca Pudding with Coconut and Cinnamon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky Brazilian dessert featuring small tapioca pearls toasted and cooked in coconut milk, gently sweetened and dusted with cinnamon. This Brazilian-inspired recipe, ready in about 40 minutes, layers small tapioca pearls, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 35 min Serves 4 Brazilian cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a dry skillet over medium heat, toast 1/2 cup small tapioca pearls, stirring constantly for 3-4 minutes until they emit a nutty aroma and turn lightly golden.
  2. Step 2: In a medium saucepan, combine the toasted tapioca pearls with 4 cups coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Bring the mixture to a gentle boil over medium heat.
  3. Step 3: Reduce heat to low and simmer, stirring frequently to prevent sticking, for 25-30 minutes until the tapioca pearls become translucent and the pudding thickens.
  4. Step 4: Remove from heat and stir in 1 tsp vanilla extract and 1 tsp ground cinnamon. Let the pudding cool slightly before serving.
  5. Step 5: Serve warm or chilled, dusted with additional ground cinnamon to taste.

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