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Creme Brûlée Tapioca Pudding with Caramelized Maple Sauce Recipe

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★★★★★

4.6 from 128 reviews

This Creme Brûlée Tapioca Pudding is a luscious dairy-free dessert combining creamy coconut milk tapioca with a rich caramelized maple syrup twist. The pudding is simmered until perfectly tender, then chilled and topped with a crisp, brûléed maple caramel glaze for a delightful contrast in textures. Garnished with fresh berries and optional coconut whipped cream, it’s a vegan-friendly take on a classic crème brûlée, perfect for impressing guests or indulging in a comforting treat.

Ingredients

Scale

Pudding

  • 2 (13.5 oz) cans light coconut milk
  • ¼ cup granulated tapioca
  • ¼ cup + 2 tablespoons maple syrup
  • Dash of salt
  • 1 ½ tablespoons vanilla extract

Caramelized Maple Sauce

  • 2–3 tablespoons maple syrup
  • Approximately 2 tablespoons reserved coconut milk

Optional Whipped Cream

  • 1 can full-fat coconut milk (chilled overnight)
  • Vanilla extract, to taste
  • Agave syrup, to taste

For Garnish

  • Fresh berries
  • Fresh mint sprigs (optional)

Instructions

  1. Prepare the pudding base: In a saucepan, pour 1 ¾ cans of light coconut milk, reserving a few tablespoons for the caramel sauce later. Add a dash of salt and granulated tapioca to the saucepan. Heat over medium heat and simmer gently, stirring occasionally to prevent sticking, until the tapioca begins to swell and turn translucent, creating a creamy texture.
  2. Caramelize the maple syrup: In a separate skillet, add ¼ cup maple syrup and cook over medium heat. Stir regularly as it bubbles and thickens over several minutes until it reaches a thick, sticky consistency reminiscent of soft candy. Remove from heat and immediately stir this caramelized syrup into the simmering tapioca pudding to enrich its flavor.
  3. Finish the pudding: After thoroughly combining the caramelized syrup with the tapioca, remove the saucepan from heat. Stir in 1 ½ tablespoons of vanilla extract for aromatic depth. Pour the pudding evenly into 4 ramekins and refrigerate for at least 4 hours, or until fully chilled and set.
  4. Make the caramelized maple sauce: Reheat the skillet used for caramelizing syrup and add 2-3 tablespoons of maple syrup. Cook over medium heat, stirring constantly until it bubbles and thickens to a syrupy consistency. Remove from heat and quickly stir in approximately 2 tablespoons of the reserved coconut milk to create a smooth, pourable caramel sauce. Let it cool until it has a light golden color.
  5. Brûlée the pudding tops: Once the pudding is thoroughly chilled and the surface has formed a slight film, brush a thin layer of the caramelized maple sauce evenly over each ramekin’s surface. Place the ramekins under your oven’s broiler for about 5 minutes. Watch carefully until the sauce bubbles and caramelizes, forming a crisp top layer. Alternatively, use a kitchen torch for controlled caramelization.
  6. Chill before serving: Return the brûléed ramekins to the refrigerator or freezer for about 10 minutes to allow the maple caramel crust to harden and set properly.
  7. Optional garnishing: If desired, prepare coconut whipped cream by whipping the solid part of chilled full-fat coconut milk with vanilla extract and agave syrup to taste until fluffy. Serve the pudding with a swirl of additional caramel sauce on the plate, a dollop of coconut whipped cream, fresh berries, and a sprig of mint for a beautiful presentation and enhanced flavor profile.

Notes

  • Make sure to stir the tapioca pudding frequently during cooking to prevent clumping or sticking to the pan.
  • Use light coconut milk for the pudding to keep it creamy but not overly rich; reserve full-fat coconut milk only for optional whipped cream.
  • The caramelized maple syrup will thicken quickly – watch closely to avoid burning.
  • If you don’t have a broiler, a kitchen torch can be used to caramelize the maple sauce topping.
  • Chilling the pudding overnight yields the best texture and flavor development.
  • For a nut-free version, ensure the maple syrup and coconut products are processed without cross-contamination.
  • This recipe is vegan and gluten-free, making it suitable for multiple dietary preferences.

Keywords: Creme Brulee, Tapioca Pudding, Coconut Milk Dessert, Maple Syrup Caramel, Vegan Dessert, Dairy-free Pudding, Gluten Free Dessert

Find it online: https://kitchenbyclara.com/creme-brulee-tapioca-pudding-with-caramelized-maple-sauce-recipe/