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5 from 2 votes

Red Wine Tapioca Pudding Recipe (Sagu de Vinho)

Red wine tapioca pudding is an easy, ruby-like dessert made with red wine, tapioca pearls, spices, and sugar, It can be served with a vanilla bean sauce. So delicious!
Course:Dessert
Cuisine:Brazilian
Keywords:sagu de vinho, tapioca pudding recipe
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4
Calories341 kcal
Cost $ 2.50 per person

Equipment

  • Instant Pot or Saucepan
  • wooden spoon
  • whisk

Ingredients

For the Red Wine Tapioca Pudding Recipe

  • ½ cup tapioca pearls medium-size and NOT cooked
  • 1 ½ cups water
  • 1 ½ cups red wine such as Malbec, Merlot, or Cabernet Sauvignon (please use good-quality wine for a tasty pudding) or sub with real grape juice or half amount of juice and half of wine
  • 1 cup sugar For a sugar-free version, use monk fruit (double amount)
  • 1 cinnamon stick
  • 4 cloves

For the Crème Anglaise (OPTIONAL)

  • 1 cup full-fat milk
  • 1 cup heavy cream
  • 2/3 cups sugar
  • ½ vanilla pod cut in half and scrape the beans (use both the pod and the beans)
  • 4 large egg yolks

Instructions

  • Instant Pot: If cooking in the Instant Pot or pressure cooker, skip the soaking time.
  • Start by lightly brushing the bottom of your pot with vegetable oil. Add the tapioca pearls and the water.
  • Lock the lid, turn the valve to sealing, and set to cook on High Pressure (press the pasta button) for just 3 minutes.
  • Then do a quick release of pressure after 10 minutes has passed. You will notice some pearls will still be opaque while others will be translucent. But most of them will be almost ‘al dente’.
  • Using a wooden spoon, stir the mixture very well, sometimes slightly pressing them against the sides of the pot to separate them. But do not mash them! If some stick in the bottom of the pot, you will be able to get most out once the final dessert has cooled almost completely in the pot.
  • Add the wine (or grape juice or half of each), sugar, cinnamon stick, and cloves to the pot. Stir and press the sauté button.
  • Let it cook for about 12-15 minutes, stirring every once in a while, or until most of the pearls are translucent. Remove the cinnamon stick (and if possible, the cloves).
  • Serve this Instant Pot tapioca pudding warm, at room temperature, or chilled with vanilla ice cream or crème Anglaise.
  • Stovetop: Soak the pearls in water for about 45 minutes either in a bowl or in the no stick saucepan that you will use to cook the pudding. Do not drain!
  • Add the red wine, sugar, cinnamon stick, and cloves. Stir well until the sugar is dissolved and comes to a boil over medium-high heat.
  • Then, reduce the heat to medium and cook for about 20-30 minutes or until the pearls are soft and several are translucent. Make sure to stir every once in a while!
  • Transfer to glasses, ramekins, or a bowl. Serve warm, at room temperature, or chilled with vanilla ice cream or crème Anglaise.
  • Crème Anglaise Recipe: In a medium heavy bottomed saucepan, add the cream, milk, 1/3 cup of sugar, and both the vanilla pod and beans. Simmer over medium heat for about 2 minutes or until the mixture starts to bubble around the edge of the pan. Please do not let it boil!
  • Remove the pan from the heat and let sit for 20 minutes. While the dairy mixture is infusing, whisk the egg yolks with the remaining 1/3 cup of sugar in a medium bowl until it turns pale. Remove the vanilla pod and discard!
  • Using a ladle, pour a ladle of the warm cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused mixture to the egg mixture until it is warm to the touch. This method is called tempering and it is essential to prevent the yolks from curdling. 
  • Pour the tempered cream and egg mixture into the remaining dairy mixture in the saucepan, then return the pan to the heat. Cook over medium heat, stirring constantly, for about 5-7 minutes or until the custard coats the back of a spoon.
  • Once the custard has thickened, remove from heat and strain through a sieve into a medium bowl. This will remove any lumps and the custard will be smooth. Cover the surface of the custard with plastic wrap to remove air and prevent the formation of a thick skin. Then chill in the fridge for about 2 hours before serving. Or keep refrigerated for up to 4 days!

Recipe Notes

  • The Nutritional Values do NOT include the crème anglaise.
  • To adapt this tapioca recipe and prepare a vegan tapioca pudding instead, simply use a vegan wine and coconut sugar.
STORAGE
You can store it in an airtight container in the fridge for up to one week. Make sure to place a plastic wrap along the surface to keep a ‘skin’ from forming. The same applies to the crème anglaise, which can be chilled in a separate container for up to 4 days! Do not freeze! 

Nutrition

Calories: 341kcal | Carbohydrates: 70g | Sodium: 9mg | Potassium: 123mg | Fiber: 1g | Sugar: 51g | Vitamin A: 5IU | Calcium: 24mg | Iron: 1mg
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