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Iced granulated tapioca cake

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Iced granulated tapioca cake


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Tempo de preparo

4 hour(s)


6 servings

Adriana Silva

  • Ingredients
  • Recipe
  • 1 packet of granulated tapioca of500 g
  • 800 milliliters of condensed milk800 ml
  • 1 glass of coconut milk200 ml
  • 1 can of condensed milk395 g
  • 1 packet of grated coconut and100 g
  • tablespoons of sugar2 tablespoon
  1. In a bowl or in a blender put the skimmed milk, coconut milk and sugar. Stir or whisk to mix and dissolve the sugar in the milks Tip: we advise you to use refined sugar because it is more desisolver.
  2. then I put the grated coconut and mix, if using the blender prefer, transfer the mixture of milk and sugar to a bowl and mix the grated coconut in them. This way you will be able to taste the coconut pieces in this quick and easy dessert. Tip: if you use fresh grated coconut, your tapioca ice cream cake will taste better.
  3. After adding the coconut, add 2/3 of condensed milk to the mix, finally add the granulated tapioca which, as you can see in the photo, is different from the tapioca type beiju and tapioca type sago, mix well. Tip: this cake was prepared with tapioca yoki but there are other brands of granulated tapioca on the market.
  4. Place the mixture of this iced tapioca and coconut cake in a slow oiled cake tin, and set it aside in the fridge for 4.6 hours, to get well and creamy. Another, faster option is to book in the dock for 2.3 hours Tip: in this case, use a cake pan with a diameter of 24 cm.
  5. after the indicated time, unmold your cake. Tapioca pudding and serve drizzled with the remaining condensed milk and sprinkled with grated coconut.

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