BrazilianDessert

Recipe Story

origins & traditions

Manjar de Tapioca is a traditional Brazilian dessert that showcases the versatility of tapioca pearls in a uniquely tropical way. This elegant pudding combines small tapioca pearls cooked to perfection in coconut milk and sweetened condensed milk, creating a luxurious texture that is both light and satisfying. The dish originated in northeastern Brazil where cassava is abundant, and has become a beloved treat across the country. The tapioca pearls absorb the sweet coconut-infused liquid while maintaining a gentle bite, resulting in a dessert that is comforting yet refined. Traditionally served chilled and garnished with fresh coconut shavings or a sprinkle of cinnamon, this dessert represents the perfect balance between indigenous Brazilian ingredients and Portuguese culinary influences. Each spoonful delivers a harmonious blend of textures and subtle sweetness that appeals to all ages.

Instructions

step by step

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Rinse 1 cup of small tapioca pearls under cold water in a fine mesh strainer until water runs clear, about 2 minutes. This removes excess starch and prevents clumping.
In a medium saucepan, combine the rinsed tapioca pearls with 3 cups of coconut milk and 1 cup of regular milk. Add a pinch of salt and stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the tapioca from sticking to the bottom. This should take about 8-10 minutes.
Once simmering, reduce heat to low and continue cooking for 20-25 minutes, stirring every 3-4 minutes. The tapioca pearls will gradually become translucent and the mixture will thicken.
When the tapioca pearls are mostly translucent with just a small white dot in the center, add 1 can (14 oz) of sweetened condensed milk and 1 teaspoon of vanilla extract. Stir continuously for 3-4 minutes until well incorporated.
Remove from heat and stir in 2 tablespoons of butter until melted and fully combined. The mixture will be thick but will set further as it cools.
Pour the tapioca mixture into a large serving bowl or individual ramekins. Let cool at room temperature for 15 minutes, then cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Refrigerate for at least 3 hours or overnight until completely chilled and set. Before serving, garnish with toasted coconut flakes and a light dusting of cinnamon if desired.

Manjar de Tapioca

4.9 (74)

A silky smooth Brazilian tapioca pudding infused with coconut milk and sweetened with condensed milk, creating a delicate dessert that melts in your mouth with tropical flavors.

easy

55 min

6 servings

Ingredients

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Base

1 cups Coconut, small pearl tapioca, rinsed
3 cups Coconut, coconut milk
1 cups Milk, whole milk

Sweetener

1 pieces Milk, sweetened condensed milk (14 oz can)

Flavoring

1 teaspoons Vanilla Extract, pure vanilla extract

Finishing

2 tablespoons Butter, unsalted butter

Seasoning

1/8 teaspoons Salt, fine salt

Garnish

1/4 cups Coconut, toasted coconut flakes (optional)
1/2 teaspoons Cinnamon, ground cinnamon (optional)

Chef Tips

expert advice

•For the best texture, use small tapioca pearls rather than large bubble tea pearls.

•The cooking time may vary slightly depending on the brand of tapioca, so watch for the pearls to become translucent.

•If the mixture becomes too thick during cooking, add a splash of milk to thin it out.

•For a richer flavor, toast the coconut milk in the pan for 2-3 minutes before adding the tapioca.

•For a festive presentation, layer the manjar with fresh mango or passion fruit puree in parfait glasses.

•If you prefer a less sweet version, reduce the condensed milk to 3/4 can and add 2 tablespoons of sugar instead.

•The texture should be creamy and pudding-like, not overly firm.

Variations & Substitutions

make it your own

•You can substitute half of the coconut milk with additional regular milk for a lighter coconut flavor.

•This dessert can be made dairy-free by using all coconut milk and omitting the butter or replacing it with coconut oil.

Storage & Reheating

keeping it fresh

Storage

Store manjar de tapioca in an airtight container or covered bowl in the refrigerator for up to 4 days. The dessert will continue to thicken as it sits, which is normal. If serving after several days, you may want to stir in a tablespoon of milk to restore creaminess. Individual portions in ramekins can be covered tightly with plastic wrap.

Reheating

This dessert is best served chilled and does not require reheating. If the manjar becomes too firm after refrigeration, let it sit at room temperature for 10-15 minutes before serving, or gently stir in a small amount of milk to achieve desired consistency. Do not microwave as it will alter the delicate texture of the tapioca pearls.