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50g de shereded coconut
400 ml milk
200ml coconut milk
1 can condensed milk
2/3 cups of granulated tapioc
Bring the milk and coconut milk to boil. Remove from heat and add the tapioca and sheered coconut. Mix and leave it to rest for around 1 hr mixing a few extra times while it cools down so the mixture stays even. Ina blender mix the eggs and the condensed milk. Add the two mixes together. In a round dish (preferably) melt sugar till caramelized and add the final mixture. Cook in bain marie in the oven at 180C for around 35 minutes. Leave it to cool down and keep in the fridge till it is cold and the pudim can be placed in a serving dish. This is a gluten free delicious desert!
LIQUOR ACT 2007
IT IS AGAINST THE LAW TO SELL OR SUPPLY ALCOHOL TO, OR TO OBTAIN ALCOHOL ON BEHALF OF, A PERSON UNDER THE AGE OF 18 YEARS. Brazilian Style Trading Pty Ltd supports the Responsible Service of Alcohol. NSW Packaged Liquor Licence, Licence Number- LIQP770017077. ABN. 68616098232