Tapioca Cake

Name: Tapioca Cake
Total time: 30 min
Yield: 25
Ingredients: 500 g Da Terrinha granulated tapioca; 2 cups Sugar; 1 liter Hot milk; 200 g Shredded coconut; 1 small bottle (approx. 200 ml) Coconut milk; 1 can Condensed milk; to taste Toasted coconut (for decoration)

30 minutes

Easy

25 servings

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The cake can be made in a bundt pan (pudding mold) to make unmolding easier.

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For a more intense flavor, use fresh coconut milk.

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Drizzle the rest of the condensed milk over the cake before serving.

Ingredients

500 g - Da Terrinha granulated tapioca

2 cups - Sugar

1 liter - Hot milk

200 g - Shredded coconut

1 small bottle (approx. 200 ml) - Coconut milk

1 can - Condensed milk

to taste - Toasted coconut (for decoration)

Preparation Method

1Mix the granulated tapioca and sugar in a large bowl.
2Gradually add the hot milk, mixing well.
3When the mixture starts to become creamy, let it rest for 10 minutes so the tapioca hydrates and grows slightly.
4After this time, add the shredded coconut and coconut milk, stirring well to incorporate.
5Grease a mold with condensed milk (using part of the can), pour in the batter, and refrigerate for at least 2 hours (or until firm).
6Unmold and place on a platter or serve in individual bowls.
7Decorate with toasted coconut on top. Serve chilled.

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