No-Bake Creamy Coconut Tapioca Cake
A silky tropical dessert that requires zero oven time — just mix, chill, and unmold. The granulated tapioca combined with coconut milk and sweetened condensed milk creates a uniquely smooth, melt-in-your-mouth texture. A stunning no-effort showstopper perfect for any occasion.
🛒 Ingredients
15 servings
- 500 g granulated tapioca
- 200 g granulated sugar
- 500 ml hot whole milk
- 200 g shredded coconut
- 200 ml coconut milk
- 1 can sweetened condensed milk (14 oz / 395 g)
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Directions
- 1
Combine granulated tapioca and sugar in a large mixing bowl until evenly mixed.
- 2
Gradually pour in the hot milk, stirring continuously until the mixture turns smooth and creamy.
- 3
Cover and let rest for 10 minutes so the tapioca can absorb the liquid and swell.
- 4
Stir in the shredded coconut and coconut milk until fully and evenly incorporated.
- 5
Generously coat the base of a mold with sweetened condensed milk, then pour in the tapioca mixture.
- 6
Refrigerate for at least 2 hours, unmold onto a serving plate, and serve well chilled.
💡 Chef's Tip
Run a thin knife around the edges before unmolding to ensure a clean release. Top with toasted coconut flakes for an elegant finish.
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