How to Make No Bake Tapioca Cake (with Coconut Topping)
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How to Make No Bake Tapioca Cake (with Coconut Topping)
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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.
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Ingredients
- 4 cups whole milk boiling, 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 coconut milk canned
- 1 ½ cans sweetened condensed milk each can = 14-oz, divided
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).
Notes
- chilled
- fruit compotes/sauce, lemon curd, melted guava paste, or your favorite caramel/milk chocolate sauce instead.
- traditional topping
- 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 Information
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Calories
585kcal
(29%)
Carbohydrates
110g
(37%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
11g
(55%)
Cholesterol
24mg
(8%)
Sodium
150mg
(6%)
Potassium
381mg
(8%)
Fiber
1g
(4%)
Sugar
71g
(142%)
Vitamin A
265IU
(5%)
Vitamin C
1.6mg
(2%)
Calcium
236mg
(24%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 110g | 37% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 24mg | 8% |
| Sodium | 150mg | 6% |
| Potassium | 381mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 71g | 142% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 236mg | 24% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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