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–+ servings
Dulce de Leche Tapioca

Dulce de Leche Tapioca

Discover the secret to a creamy Dulce de Leche Tapioca Cake with a perfect texture and rich flavor Easy to make and always impressive
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Prep Time 10 minutes
Cook Time 20 minutes
Setting Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 people
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g granulated tapioca
  • 800 ml hot milk
  • 200 ml coconut milk
  • 395 g condensed milk
  • 90 g sugar
  • 100 g grated coconut
  • to taste Dulce de Leche (for topping)

Equipment

  • Large mixing bowl
  • Sturdy pot
  • Wooden spoon or spatula
  • Cake mold or deep serving dish
  • Refrigerator

Method
 

  1. Place the granulated tapioca in a large bowl and pour the hot milk over it. Let it sit for about 30 minutes.
  2. Transfer the soaked tapioca to a large pot and add the coconut milk, condensed milk, and sugar. Stir gently over medium heat.
  3. When the mixture starts to thicken, stir in the grated coconut and cook for another 5-10 minutes until thick and pudding-like.
  4. Pour the mixture into a cake mold or deep dish and let it cool to room temperature. Cover and refrigerate for at least 4 hours, ideally overnight.
  5. Unmold the set tapioca cake onto a serving plate and spread dulce de leche over the top.

Nutrition

Calories: 230kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 7gCholesterol: 20mgSodium: 80mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 60IUCalcium: 80mgIron: 0.5mg

Notes

Be patient during the setting time; letting the cake chill overnight will yield the best texture. For variations, consider adding flavors like vanilla or chocolate for a unique spin. Always store the cake in the refrigerator and cover it tightly to maintain freshness. This cake is naturally gluten-free, making it a great option for those with dietary restrictions.
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