How to Make No Bake Tapioca Cake (with Coconut Topping)
Ingredients
- 4 cups boiling whole milk (or water if desired)
- 3 ¼ cups minute tapioca ( I used Kraft Minute Tapioca)
- 2 cups sugar
- 2 ½ cups sweetened coconut flakes (plus extra to sprinkle on top of the cake)
- ½ cup canned coconut milk
- 1 ½ cans sweetened condensed milk, divided (each can = 14-oz)
Instructions
- Start by boiling whole milk (or the same amount of water if your prefer).
- 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.
- Next, add the boiling milk or water and stir well until obtaining a homogeneous mixture.
- 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
- 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.
- Serve chilled and topped with the remaining sweetened condensed milk (½ can) and a sprinkle of coconut flakes. Garnish cake if desired (I garnished mine with berries and lime rinds).
Recipe Notes
- If desired, serve tapioca cake chilled topped with fruit compotes/sauce, lemon curd, melted guava paste, or your favorite caramel/milk chocolate sauce instead.
- 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 ½ lime over the topping.
- 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.
- In addition, also try out shrimp tapioca crepes .
Nutrition
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