No-Bake Brazilian Tapioca Coconut Cake (Egg-Free)
This creamy no-bake Brazilian dessert brings together tapioca pearls, coconut milk, and sweetened condensed milk for a silky, crowd-pleasing treat. No oven, no eggs — just pantry staples and a few hours in the fridge. Perfect for warm days when you crave something exotic and effortless.
🛒 Ingredients
10 servings
- 800 ml hot whole milk
- 500 g granulated tapioca (tapioca pearls)
- 200 ml coconut milk
- 395 g sweetened condensed milk (1 can)
- 1 cup (200 g) granulated sugar
- 50 g desiccated shredded coconut + extra for garnish
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Directions
- 1
Place the granulated tapioca in a large mixing bowl, add the sugar, and stir to combine.
- 2
Bring the milk to a boil and pour it immediately over the tapioca-sugar mixture. Stir well.
- 3
Let the mixture rest uncovered for 8–10 minutes. The hot milk will naturally hydrate and cook the tapioca granules.
- 4
Add the coconut milk and sweetened condensed milk. Stir until the mixture is smooth and creamy.
- 5
Fold in the shredded coconut and mix once more.
- 6
Lightly grease a bundt or ring mold with butter or oil. Pour in the tapioca mixture, smooth the top, and cover with plastic wrap.
- 7
Refrigerate for at least 2 hours. Unmold onto a serving plate and drizzle with condensed milk and coconut flakes to taste.
💡 Chef's Tip
For a clean unmold, briefly dip the bottom of the mold in warm water before turning out. Stir in a splash of vanilla extract or a pinch of cinnamon for extra depth of flavor.
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