DELICIOUS ICE CREAM TAPIOCA CAKE! ❤
INGREDIENTS – Cake
- 500g granulated tapioca (1 pack)
- 2 cups caster sugar (200ml each cup)
- 750ml of boiled milk (very hot)
- 50g grated coconut
- 1 can of condensed milk
- 1 bottle of coconut milk (200 ml)
- 1 teaspoon vanilla essence (optional)
INGREDIENTS- Syrup
- 1/2 box of sour cream
- 1/2 can of condensed milk
- 1/2 bottle of coconut milk
- 1 tablespoon of powdered milk
PREPARATION METHOD – Cake
– In a bowl, place the granulated tapioca, sugar and hot milk.
– OBS: the granulated tapioca is not that ready-made tapioca or that moist tapioca dough. You can find granulated tapioca in any
grocery store and it’s pretty cheap.
– Mix everything very well and let this mixture rest for 10 minutes; After that, the tapioca will have absorbed some of the milk.
– Then add the grated coconut, coconut milk, condensed milk and vanilla essence.
– Mix well. Then just pour this mixture into a greased shape with margarine or butter. Place in the fridge and leave for 3 hours or until firm.
PREPARATION METHOD – Syrup
– In a bowl, combine the cream, coconut milk, condensed milk and powdered milk.
Mix everything very well.
TIP: To make the syrup more creamy,
leave it in the fridge for at least 1 hour.
Then unmold the tapioca cake and pour this syrup on top.
If you prefer, sprinkle grated coconut on top and serve the cake cold.
