Thursday, March 17, 2011

Tapioca and Coconut Flan with Caramel

 Tapioca is a Brazilian ingredient that comes from a root called manioc (or cassava) native from the Amazon but, I don't blame you for not knowing that, actually after moving to NY  even I started having my doubts about where was tapioca really from after seeing so many asian places caring tapioca drinks and so many people buying it- But, no no no no, no one will still out root, Tapioca is OURS ! well, it is also from some other parts of South America but i chose not to mention here. Manioc is a magic ingredient just like pork, so many things are made out of it . Some species and some parts of the root is actually poison but I guess they know how to extract everything right. Manioc was also the most popular ingredients between native indians at the time and they explored every single aspect of this root which resulted in the creation of one of the most popular product in Brazil, farinha.


Even though I call it flan because it's baked in a double boiler, its texture is more like a cake, but without flour. This recipe is from my mother in law but I made some changes to it , of course I wouldn't trust her completelly cause it could be a sabotage plan from her =) My mother in law is also brazilian and she has great recipes and great ideas so I like to listen to her tips once in a while (or thrice in  while, actually). She is a big fan of the blog and keep track of all my recipes, show my videos to her friends and always make a "blog session" in her house to promote her daughter in law (me). She tells me things she ate and made so I can get some inspiration. The only thing is that she doesn't like very elaborate recipes, she prefer to keep it simple and I like to make some fancy stuff sometimes .Well... nothing is pecfect, she calls me her secretary and makes me do a thousand favors for her even from a distance.
This tapioca flan is dedicated to my lovely beautiful mother in law that I love from the bottom of my heart.

Ingredients:
1 cup granulated tapioca
450g coconut milk (one can)
3 cups whole milk
395g sweetened condensed milk (one can)
4 medium eggs
300g unsweetened dry coconut (no big flakes,please)
1 tbsp unsalted butter (at room temperature)
For caramel
1 cup granulated sugar
1/3 cup water
plus: 9 1/2 in baking pan and a bigger one that fits this one inside for the double boiler
aluminum foil

18 comments:

  1. Oooooh yummy! Flan is my absolute favorite; I'm sure coconut only makes it better!

    www.strictlyfoodie.com

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  2. Oh my, this is wonderful!!!!
    I'm not a big fan of tapioca pearls, but I am of tapioca flour, sour and sweet...I think it is great for cookies and for pao de queijo of course...I tried to use the flour for cakes but they come out so chewy, brrr...I have never thought to use tapioca pearls for cakes, it is a great idea!
    Nice nice nice recipe...

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  3. Wow what a wonderful dessert. I have never used tapioca in a cake before. I have to try this recipe. Thanks for sharing it.

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  4. [brazilian soundtrack] ......... HI!
    rsrs tudo bommm?! vou soar muito creepy se eu falar que estou encandadíssima com tudo?! rs fui apresentada ao seu blog por um fotógrafo quentíssimo........ hohoho Guimééél ;) e, desde então fico babando nas receitas e na sua espontaneidade! Ontem quando vi o video do "Tapioca and cocconut flan" nao me aguenteiiii, tive que fazer um post no blog sobre a receita :$ ok, sobre você também rsrs.
    Foi quase um post de desabafo, precisava compartilhar com o mundo (oee) seus videos........... I hope you dont mind, i hope u dont miind (that i put down....ok chega.rs) mas espero que vc nao se importe, dá uma passadinha la:
    http://onutricionario.blogspot.com

    e, deixo aqui os créditos e agradecimentos ao Guimel lindo que me apresentou 'voce' e, um grande beijo e muito sucesso!!! no blog, nos videos e ai em nyc!

    grande beijo

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  5. This recipe looks really great, like the other ones. And the pictures make them more irresistible :D
    Bye!

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  6. Love your videos! This is another great looking recipe, although I have a feeling I would make a real mess unmolding.

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  7. You got great points there, that's why I always love checking out your blog.

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  8. I love this dessert!! Have made a few times, but I still always ask myself this...in your video you don't really say if the tapioca soaks in the milks if you refrigerated it...I assume so.
    Also, one time the tapioca became lumpy during the soaking, what could have caused that?

    Love your blog!!

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  9. mmm looks good! not a fan of tapioca but I love coconut! so I will try it. also there is maybe a brazillian song that sounds so nice. can you tell me the name? :)

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  10. These local cassava (or tapioca) flours are not well suited for use in baking applications which are based on wheat flour in the rest of the world, including North America. Tapioca Granulated

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  11. I love this dessert!! Have made a few times, but I still always ask myself this...in your video you don't really say if the tapioca soaks in the milks if you refrigerated it...I assume so.

    ReplyDelete
  12. I guess they know how to extract everything right. Manioc was also the most popular ingredients between native indians at the time and they explored every single aspect of this root which resulted in the creation of one of the most popular product in Brazil, farinha.

    ReplyDelete
  13. Hi! My family and I are from Ecuador and eat cassava A LOT!! In Ecuador we call it "yuca" I love yuca so much! I agree it is such a versatile product to cook with either raw or processed into pearls or flour! And let me tell you my mami makes a flan very similar to your recipe minus the tapioca...yumm watching your video made me crave it so much BUT I think I will try your recipe for a change...and what a great alternative to a gluten free dessert!
    Thanks :D

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  14. Do you have a good caramel mousse recipe ty

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