Chilled Tapioca Cake

Immerse yourself in the tropical flavors of Brazil with this Chilled Tapioca Cake, a popular dessert during Festa Junina. This no-bake recipe uses granulated tapioca to create a creamy and refreshing treat, perfect for any celebration. Easy to prepare, it combines the delightful richness of coconut and the sweetness of condensed milk to captivate your taste buds.

Ingredients

🌾 500g Granulated tapioca
🥛 800ml Milk
🥥 200ml Coconut milk
🥫 1 can (approx. 395g) Condensed milk
🥥 50g Fresh grated coconut

For decoration:
🥫 Condensed milk
🥥 Fresh grated coconut

For greasing the mold:
🧈 Cooking oil or melted butter

Instructions

1- Prepare the Tapioca:

• Place 500g of granulated tapioca in a large mixing bowl.

2- Heat the Milk:

• Warm 800ml of milk in a saucepan until very hot, just below boiling.

3- Combine Tapioca and Milk:

• Carefully pour hot milk over the tapioca.
• Stir with a spatula for 1-2 minutes until the tapioca absorbs the milk.

4- Add Coconut Milk:

• Stir 200ml of coconut milk into the tapioca mixture.

5- Mix in Condensed Milk:

• Pour in 1 can of condensed milk.
• Stir until the mixture is creamy.

6- Incorporate Grated Coconut:

• Add 50g of fresh grated coconut.
• Mix until well combined.

7- Grease the Mold:

• Use cooking oil or melted butter to grease a round bundt pan thoroughly.

8- Transfer Mixture:

• Pour the tapioca mixture into the greased bundt pan.
• Spread it evenly.

9- Chill the Cake:

• Cover the mold with plastic wrap.
• Refrigerate for at least 2 hours until firm.

10- Unmold and Decorate:
- Once set, carefully unmold the cake onto a serving platter.
- Drizzle with condensed milk and garnish with additional grated coconut before serving.

Prep Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours and 5 minutes
Servings: 8-10

Equipment:

• Saucepan: small, grey/silver
• Induction cooktop: single burner
• Mixing bowl: large, red ceramic
• Silicone spatula: with a wooden handle
• Bundt pan: round, aluminum
• Silicone brush: green
• Plastic wrap
• Cake stand: clear glass
• Serving plate: black ceramic

Cooking Tips

• Granulated Tapioca: Essential for this recipe, not the fine tapioca flour.
• Hot Milk: Use very hot but not boiling milk for optimal tapioca hydration.
• Coconut: Freshly grated provides the best flavor; unsweetened dried coconut can be used if needed.
• Greasing: Ensure thorough greasing to facilitate easy unmolding.
• Covering: Keep the mold covered in the refrigerator to maintain moisture and prevent odor absorption.

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Chilled Tapioca Cake