Tapioca and coconut cake recipe

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Tapioca, which comes from the cassava (called yuca, manioc, mandioca, or aipín in South America), is the South American version of cassava most commonly encountered in the United States. Here it is combined with coconut from West Africa to make a typically Brazilian recipe.

  • Yield: 10 portions (3.5 ounces/portion)


  • 12 oz Milk
  • 10 oz Unsweetened Coconut Milk
  • 5 oz Brown Sugar
  • ¼ tsp Salt
  • 7 oz Fresh Coconut, grated
  • 10 oz Par-Cooked Tapioca
  • 3 oz Sweetened Shredded Coconut
How to Make It
  1. Add the milk, unsweetened coconut milk, sugar, and salt to a small saucepan; heat over a medium flame, stirring until the mixture comes to a gentle simmer (the sugar should have dissolved by this point; if not, simmer gently until it does).
  2. Add the grated coconut and tapioca to the simmering mixture, stirring well; remove from heat, and continue to stir until the mixture becomes thick.
  3. Spray a 9-inch cake pan, a 9-inch round metal ring on a sheet pan, or a 9-inch springform pan lightly with pan spray. Pour the tapioca/coconut mixture into the pan, and allow it to cool at room temperature before placing it in the refrigerator overnight.
  4. Remove from the mold and top with sweetened coconut.

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