Chilled Coconut Tapioca Dessert
A no-bake Brazilian-inspired treat that's refreshingly light and wonderfully easy to make. Tapioca semolina soaked in warm milk develops a silky, unique texture beautifully complemented by sweet shredded coconut and condensed milk. Perfect for hot days or whenever you need an impressive dessert without turning on the oven.
🛒 Ingredients
10 servings
- 500 g (1 lb) tapioca semolina
- 1 liter (4 cups) warm whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- 150 g (1½ cups) shredded coconut
- Extra shredded coconut for topping
- Extra condensed milk for drizzling
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Directions
- 1
In a large bowl, combine the tapioca semolina with the warm milk, stirring well to prevent lumps from forming. Mix in the condensed milk and shredded coconut until fully incorporated.
- 2
Pour the mixture into a rectangular baking dish and smooth the surface evenly. Allow to rest at room temperature for 20 minutes until the dessert is firm.
- 3
Drizzle generously with condensed milk and sprinkle a thick layer of shredded coconut over the top.
- 4
Cover with plastic wrap and refrigerate for at least 1 hour before serving well chilled.
💡 Chef's Tip
Stir in a teaspoon of vanilla extract for extra depth of flavor. Top with slices of fresh mango or pineapple just before serving for a vibrant tropical presentation.
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