Of the flavors in Brazilian cuisine, this tapioca cake holds a special place in my heart. More than just a recipe, this dish evokes cherished memories of my childhood and youth in Paraíba. I hope you love it as much as I do!
Ingredients:
- 500g granulated tapioca
- 125g shredded coconut (preferably fresh)
- 190g sugar
- 800 ml milk of your choice (I used coconut milk and almond milk)
For topping and extra flavor:
- Lactose-free condensed milk, shredded coconut, and ground cinnamon.
Instructions:
- Start by greasing a bundt pan (about 24cm in diameter) with oil or butter of your choice.
- Next, bring the milk to a boil.
- While the milk is heating, place all the dry ingredients in a large bowl.
- Once the milk reaches a boil, carefully pour it over the dry ingredients, stirring well until everything is fully combined and the mixture is smooth.
- Pour the mixture into the greased pan.
- After transferring the batter to the pan, cover it with aluminum foil and let it rest for about 90 to 120 minutes.
- If desired, top it with condensed milk, shredded coconut, and ground cinnamon to taste, spreading it evenly for an extra touch of flavor and sweetness.
Enjoy!
From my kitchen to yours,
Ana Raquel.
Sweetest Hobby 
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