Brazilian Coconut Tapioca Cake, known as “Bolo de Tapioca com Coco,” is a delightful and unique dessert that combines the chewy texture of tapioca pearls with the rich flavor of coconut. This traditional Brazilian cake is typically served cold and is perfect for hot summer days. Its creamy, custard-like texture, paired with the tropical sweetness of coconut, makes it an irresistible treat. Whether you’re familiar with Brazilian cuisine or exploring it for the first time, this coconut tapioca cake is a must-try.
In this detailed recipe, we’ll guide you step-by-step to make this simple yet delicious cake, which requires no baking and just a few basic ingredients.
Ingredients
- 2 cups small tapioca pearls
- 4 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup shredded coconut (plus extra for garnish)
- 1 cup sugar (optional, adjust to taste)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- A pinch of salt
Steps
1. Prepare the Tapioca Pearls:
- In a large bowl, soak the tapioca pearls in water for about 30 minutes. This helps to soften the pearls before cooking. After soaking, drain the excess water.
2. Cook the Tapioca Pearls:
- In a medium saucepan, bring the milk to a simmer over medium heat. Add the drained tapioca pearls and cook for about 10-15 minutes, stirring frequently to prevent them from sticking to the bottom of the pan. The pearls will begin to swell and turn translucent.
- Once the tapioca pearls are fully cooked, they should be soft and chewy. Remove from heat.
3. Add the Sweetened Condensed Milk and Coconut Milk:
- Stir in the sweetened condensed milk and coconut milk to the tapioca mixture. Mix well to combine. The combination of these two ingredients will add richness and sweetness to the cake.
4. Add Sugar (Optional):
- Taste the mixture. If you prefer a sweeter cake, add the sugar and stir until it is fully dissolved. You can adjust the sweetness to your preference.
5. Stir in the Butter, Shredded Coconut, and Vanilla Extract:
- Add the unsalted butter, shredded coconut, and vanilla extract to the mixture. The butter will give the cake a smooth texture, while the shredded coconut enhances the tropical flavor. Stir everything together until well combined.
6. Let the Cake Set:
- Pour the mixture into a greased 9×13-inch baking dish or individual serving molds. Spread it evenly across the dish.
- Let the cake cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2-3 hours, or until fully set.
7. Garnish and Serve:
- Before serving, sprinkle extra shredded coconut on top for garnish. You can also toast the coconut for added texture and flavor.
- Slice the cake into squares or unmold the individual servings. Serve cold and enjoy!
Variations
- Tapioca with Cheese (Queijo): Add grated Parmesan cheese or mild cheese to the mixture for a savory twist. The combination of sweet coconut and salty cheese is a popular variation in Brazil.
- Chocolate Coconut Tapioca Cake: Add a layer of chocolate ganache on top of the cake after it has set for a decadent chocolate-coconut flavor combination.
- Fruit-Topped Tapioca Cake: Serve the tapioca cake with a topping of fresh tropical fruits like mango, passionfruit, or pineapple for a refreshing burst of flavor.
Tips
- Choose the Right Tapioca: Use small tapioca pearls for this recipe, as they provide a chewy texture that complements the creamy coconut mixture. Avoid using instant tapioca, as it will not have the same consistency.
- Chilling Time: The cake must chill in the refrigerator for at least 2-3 hours to fully set. For best results, you can even prepare the cake the day before and let it chill overnight.
- Serving Suggestion: Brazilian Coconut Tapioca Cake is best enjoyed cold, making it a perfect dessert for warm weather. Serve it with a cup of strong coffee or tropical fruit juice.
Brazilian Coconut Tapioca Cake is a delightful and easy-to-make dessert that transports you straight to the heart of Brazil. Its combination of coconut, sweetened condensed milk, and tapioca pearls creates a chewy, creamy, and satisfying treat that’s perfect for any occasion. Whether you’re serving it at a summer gathering or as a sweet ending to a meal, this no-bake cake is sure to impress your family and friends. The recipe is versatile, so feel free to experiment with variations and toppings to make it your own.
Frequently Asked Questions (FAQs)
1. Can I use large tapioca pearls for this recipe? Yes, you can use large tapioca pearls, but keep in mind that they will require a longer cooking time to become fully translucent and soft. The texture may also be slightly different from using small tapioca pearls.
2. How long can I store this cake? You can store the Brazilian Coconut Tapioca Cake in an airtight container in the refrigerator for up to 3-4 days. Just make sure to keep it chilled until serving.
3. Can I make this cake dairy-free? Yes! You can substitute the whole milk with a non-dairy alternative, such as almond milk or oat milk. For the sweetened condensed milk, look for a coconut-based or dairy-free version available at some specialty stores.
4. Can I freeze the cake? Freezing is not recommended, as the tapioca pearls may change texture after thawing. It’s best to enjoy the cake fresh from the refrigerator.
5. Is this cake gluten-free? Yes, this Brazilian Coconut Tapioca Cake is naturally gluten-free, making it a great option for those with gluten sensitivities.
