Tapioca is a staple of the Brazilian breakfast table. It’s deeply rooted in our culture, incredibly versatile, and forms the base of so many amazing and delicious recipes. Today, we’re making a refreshing Brazilian Tapioca Cake (Bolo de Tapioca). Let’s get started!
Ingredients for Tapioca Cake:
- 4 cups whole milk
- 2 cups pearl tapioca (granulated tapioca)
- 2 cans (14 oz each) sweetened condensed milk
- 1/2 cup shredded coconut (unsweetened)
- 7 fl oz (200ml) coconut milk
- 1/2 cup powdered milk (dry milk)
How to prepare Tapioca Cake:
- In a saucepan, bring the milk to a boil.
- Pour the hot milk into a large mixing bowl and add the pearl tapioca.
- Stir well and let it rest for 10 minutes so the pearls can hydrate and soften.
- After resting, gently break up any clumps with a spoon or fork.
- Stir in the two cans of sweetened condensed milk.
- Add the shredded coconut, coconut milk, and powdered milk; mix until thoroughly combined.
- Lightly grease a cake pan with vegetable oil or non-stick spray and pour the mixture in.
- Cover with plastic wrap and refrigerate for at least 6 hours to set.
- Once set, run a knife around the edges of the pan to loosen the cake.
- Carefully invert the cake onto a serving platter.
- To finish, garnish with extra shredded coconut for a beautiful presentation.
- Serve chilled and enjoy!
Did you know?
In 2006, the Historical Site Preservation Council of Olinda, Pernambuco, declared tapioca an Intangible Cultural Heritage of the city. This coincided with Olinda being named the first Brazilian Capital of Culture by the Ministry of Culture and the Ministry of Tourism (Source: Wikipedia).
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