Ingredients

The following ingredients have 4 Servings
  • 4 cups boiling whole milk (or water if desired)
  • 3 1/4 cups minute tapioca (( I used Kraft Minute Tapioca))
  • 2 cups sugar
  • 2 1/2 cups sweetened coconut flakes ((plus extra to sprinkle on top of the cake))
  • 1/2 cup canned coconut milk
  • 1 1/2 cans sweetened condensed milk, divided ((each can = 14-oz))

Instruction

  • Start by boiling whole milk (or the same amount of water if your prefer). 
  • Meanwhile, combine minute tapioca, sugar, both coconut flakes and coconut milk, and 1 can of sweetened condensed milk in a large heat proof bowl or pirex.
  • Next, add the boiling milk or water and stir well until obtaining a homogeneous mixture.
  • Immediately transfer the mixture to a 10-cup wet ring pan, level the mixture, cover with plastic wrap or aluminum foil, and refrigerate for at least 2 hours
  • Last, carefully run a paring knife around the edges to loosen the cake, place a serving plate on top, and invert the cake in order to unmold.
  • Serve chilled and topped with the remaining sweetened condensed milk (1/2 can) and a sprinkle of coconut flakes. Garnish cake if desired (I garnished mine with berries and lime rinds).