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.
Keywords:cake, coconut, eggless, gluten-free, How to make, no bake, tapioca
3 ¼cupsminute tapioca( I used Kraft Minute Tapioca)
2 ½cups sweetened coconut flakes(plus extra to sprinkle on top of the cake)
½cupcanned coconut milk
1 ½canssweetened condensed milk, divided(each can = 14-oz)
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).
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.
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