Coconut Tapioca Cake with Condensed Milk
Ingredients
- 1 liter milk
- 200 ml coconut milk
- 100 g shredded coconut (fresh or dried)
- 2 cups sugar
- 500 g granulated tapioca
- 1/2 can condensed milk (for topping)
Preparation
Heat the milk and turn off the heat without boiling
Add all ingredients except the condensed milk
Let the mixture sit at room temperature for 30 minutes stirring every 5 minutes for the tapioca to absorb the liquids and swell
Pour into an oil-greased mold and refrigerate until hardened
Unmold and spread condensed milk on top
Tips
Use granulated tapioca labeled as 'tapioca granulada' or 'Tapioca for cake' which consists of small hard pearls not to be confused with sagu or pancake tapioca
Depending on tapioca quality it may require longer liquid absorption time and might need to set overnight in the mold before unmolding
