Chilled Tapioca Cake
Ingredients
- 350g granulated tapioca
- 800ml hot milk
- 1.5 cans condensed milk
- 200ml coconut milk
- 50g flaked coconut
- 1/2 cup powdered milk
Finishing
- 1/2 can condensed milk
- flaked coconut
Preparation
Grease a 23cm diameter mold with oil.
Mix the granulated tapioca with hot milk and let it hydrate.
Add the condensed milk, coconut milk, powdered milk, and flaked coconut, then stir well.
Pour the mixture into the prepared mold.
Refrigerate for at least 8 hours or until set and easy to unmold.
Unmold the cake and top with the finishing ingredients.
