Creamy Tapioca Cake: The Northeastern Delight

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Servings

Yield

1 cake

Calories

Approximately 320 calories

Embark on a flavor escapade with the Creamy Tapioca Cake, a cherished dessert from Brazil’s Northeast. This divine cake stands out with its unique texture and sumptuous layers, combining the chewiness of tapioca pearls with a luscious coconut milk filling. The cake itself is moist and tender, offering a slight sweetness that perfectly complements the rich, creamy filling. Each bite transports you to the tropical shores of Northeastern Brazil, where the aroma of coconut and tapioca fills the air. Ideal for those who appreciate a dessert that’s not overly sweet but brimming with character and tradition, the Creamy Tapioca Cake is a testament to the region’s culinary ingenuity and a must-try for any dessert aficionado.

Ingredients

2 cups of tapioca pearls (small)
1 can (13.5 oz) of coconut milk
1 can (14 oz) of sweetened condensed milk
1 can (12 oz) of evaporated milk
2 cups of whole milk
1/2 cup of sugar
1 cup of shredded coconut
1 tablespoon of unsalted butter
2 teaspoons of vanilla extract

Instructions

In a large bowl, soak the tapioca pearls in the whole milk for 2 hours, or until the pearls become soft.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a saucepan over medium heat, combine the coconut milk, sweetened condensed milk, evaporated milk, and sugar.
Cook, stirring constantly, until the sugar is dissolved.
Add the soaked tapioca and milk mixture to the saucepan.
Stir in the shredded coconut, butter, and vanilla extract.
Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes.
Pour the mixture into the prepared baking dish.
Bake for 30 minutes, or until the top is golden and the center is set.
Allow the cake to cool before serving.
Optionally, garnish with more shredded coconut or a drizzle of condensed milk.

Tips & Tricks

Ensure the tapioca pearls are completely soaked for a perfectly soft texture.
For an extra coconutty flavor, toast some shredded coconut and sprinkle it over the cake before serving.
The cake can be served warm or chilled, depending on preference.

Mise en Place

Ingredients

Utensils

Tapioca pearls
Coconut milk
Sweetened condensed milk
Evaporated milk
Whole milk
Sugar
Shredded coconut
Unsalted butter
Vanilla extract

Large bowl
9×13-inch baking dish
Saucepan
Stirring spoon

“We participate in the Amazon Associates Program, an intermediary service between Amazon and customers, which remunerates the inclusion of links to the Amazon site and affiliate sites.”