Go Back
+ servings
tapioca cake topped with berries in a plate
Print SAVE Pin
No ratings yet

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
Keywords:cake, coconut, eggless, gluten-free, How to make, no bake, tapioca
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 people
Calories585 kcal

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

  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 ½ 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

Calories: 585kcal | Carbohydrates: 110g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 24mg | Sodium: 150mg | Potassium: 381mg | Fiber: 1g | Sugar: 71g | Vitamin A: 265IU | Vitamin C: 1.6mg | Calcium: 236mg | Iron: 0.6mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.