How to Make No Bake Tapioca Cake (with Coconut Topping)

No Bake Tapioca Cake is an eggless, naturally gluten-free Brazilian delicacy made from 6 staple ingredients, which is quick to prepare and served topped with sweetened condensed milk and coconut flakes. 

Course Dessert
Cuisine Brazilian
Keyword cake, coconut, eggless, gluten-free, How to make, no bake, tapioca
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 people
Calories 585 kcal


  • 4 cups boiling whole milk (or water if desired)
  • 3 1/4 cups minute tapioca ( I used Kraft Minute Tapioca)
  • 2 cups sugar
  • 2 1/2 cups sweetened coconut flakes (plus extra to sprinkle on top of the cake)
  • 1/2 cup canned coconut milk
  • 1 1/2 cans sweetened condensed milk, divided (each can = 14-oz)


  1. Start by boiling whole milk (or the same amount of water if your prefer). 

  2. Meanwhile, combine minute tapioca, sugar, both coconut flakes and coconut milk, and 1 can of sweetened condensed milk in a large heat proof bowl or pirex.

  3. Next, add the boiling milk or water and stir well until obtaining a homogeneous mixture.

  4. Immediately transfer the mixture to a 10-cup wet ring pan, level the mixture, cover with plastic wrap or aluminum foil, and refrigerate for at least 2 hours

  5. Last, carefully run a paring knife around the edges to loosen the cake, place a serving plate on top, and invert the cake in order to unmold.

  6. Serve chilled and topped with the remaining sweetened condensed milk (1/2 can) and a sprinkle of coconut flakes. Garnish cake if desired (I garnished mine with berries and lime rinds).  

Recipe Notes

  1. If desired, serve tapioca cake chilled topped with fruit compotes/sauce, lemon curd, melted guava paste, or your favorite caramel/milk chocolate sauce instead
  2. If you decide to top with the traditional topping (sweetened condensed milk and coconut flakes), I suggest to sprinkle a bit of fresh lime rinds to add a bit of acidity and extra flavor to the cake. You can even squeeze the juice of 1/2 lime over the topping.   
  3. Minute Tapioca as Tapioca Flour has a long shelf life but when mixed with other ingredients has its life shortened. This is why any leftovers of this tapioca cake must be refrigerated for up to 3-4 days. 
  4. In addition, also try out shrimp tapioca crepes .
Nutrition Facts
How to Make No Bake Tapioca Cake (with Coconut Topping)
Amount Per Serving
Calories 585 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 11g 55%
Cholesterol 24mg 8%
Sodium 150mg 6%
Potassium 381mg 11%
Total Carbohydrates 110g 37%
Dietary Fiber 1g 4%
Sugars 71g
Protein 7g 14%
Vitamin A 5.3%
Vitamin C 1.9%
Calcium 23.6%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.