Indulge in a delightful slice of Brazilian tradition with this no-bake tapioca and coconut cake. Known locally as "bolo de tapioca com coco," this dessert is both gluten-free and egg-free, making it a fantastic choice for varied dietary needs. With a base of creamy tapioca and fresh coconut, topped with a luscious condensed milk sauce, this cake offers a unique and refreshing taste experience.
Ingredients
For the Cake Base:
🥛 800 ml Liquid Integral Milk, brand not specified
🍚 4 tablespoons Sugar
🧈 1 tablespoon Butter/Margarine, brand not specified
🌾 500 g Granulated Tapioca, brand not specified
🥥 200 ml Coconut Milk, freshly made or industrialized, brand not specified
🥥 200 g Fresh Grated Coconut, brand not applicable
🥛 197.5 g Condensed Milk, half of a 395g can/box, brand not specified
For the Topping:
🥥 50 g Grated Coconut, industrialized, brand not specified
🥛 197.5 g Condensed Milk, remaining half of a 395g can/box, brand not specified
🌿 1/2 tablespoon Cornstarch, brand not specified
🥛 100 ml Liquid Integral Milk, brand not specified
Instructions
1- Prepare the Milk Mixture:
- In a saucepan, combine the milk, sugar, and butter.
- Heat over medium heat, stirring with a spatula, until the mixture is very hot without boiling.
2- Combine with Tapioca:
- In a large mixing bowl, add the granulated tapioca.
- Pour the hot milk mixture over it and stir well to combine.
3- Add Coconut:
- Add the coconut milk and fresh grated coconut to the tapioca mixture, stirring thoroughly.
4- Add Condensed Milk:
- Incorporate half of the condensed milk, mixing until well combined.
5- Prepare the Mold:
- Lightly grease a bundt cake mold with a small amount of cooking oil using a pastry brush.
6- Transfer Mixture:
- Transfer the tapioca mixture into the prepared mold.
- Spread and pat it down evenly for a smooth finish.
7- Chill:
- Cover the mold tightly with plastic film and refrigerate for at least 4 hours to set.
8- Prepare the Topping:
- In a small bowl, mix the cornstarch with a splash of milk until it's dissolved.
- In a saucepan, combine the remaining milk and the reserved condensed milk. Add the cornstarch mixture.
9- Cook Topping:
- Cook over medium heat, stirring continuously until it thickens into a creamy sauce.
- Turn off the heat.
10- Assemble and Serve:
- After 4 hours, remove the cake from the refrigerator.
- Carefully run a knife around the mold's edges to loosen the cake.
- Invert the mold onto a serving plate to unmold the cake.
- Pour the creamy topping over the cake, allowing it to dribble down the sides.
- Generously sprinkle the cake with the grated coconut.
- Serve chilled.
Prep Time: 15-20 minutes
Cook Time: A few minutes for topping
Total Time: 4 hours 20 minutes (including chilling time)
Servings: 8-10
Equipment:
- Saucepan, brand not specified
- Spatula/Stirring Spoon, white silicone
- Mixing Bowl, large white plastic, brand not specified
- Bundt Cake Mold, transparent plastic, brand not specified
- Pastry Brush, black silicone
- Knife, generic kitchen
- Serving Plate, white decorative plastic
- Cake Server, generic metal
Cooking Tips
- Ensure the milk is very hot to properly hydrate the tapioca.
- Fresh coconut milk and grated coconut are recommended for flavor, though industrialized versions are acceptable.
- Grease the mold thoroughly and use a knife to assist with unmolding.
- For a less sweet topping, dilute condensed milk with milk and thicken with cornstarch.
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