Thursday, March 18, 2010

Tapioca-Coconut Cake (Gluten Free)

Let's welcome Spring with this Brazilian refreshing dessert.

Tapioca and Coconut Cake (Gluten-Free)


1 ½ cups milk
½ tsp Madagascar vanilla extract
1 cup + 4 tbs unsweetened coconut milk
¼ cup + 2 tbs brown sugar (or agave syrup)
¼ tsp salt
½ cup fresh coconut grated
1 cup + 4 tbs par-cooked tapioca
6 tbs roasted sweetened shredded coconut

Add the milk, unsweetened coconut milk, sugar or agave syrup, vanilla, and salt to a small saucepan; heat over a medium flame, stirring until the mixture comes to a gentle simmer (the sugar should have dissolved by this point; if not, simmer gently until it does).

Add the grated coconut and tapioca to the simmering mixture, stirring well; remove from heat, and continue to stir until the mixture becomes thick. The tapioca should look almost transparent.

Spray a 9-inch cake pan. Pour the tapioca mixture into the pan, and allow it to cool at room temperature for about 2 hours before placing it in the refrigerator overnight.

When ready to serve, dip the pan in warm water for a few seconds; put a plate on top and flip it down. Garnish with sweetened, roasted coconut.


Shel said...

So, do you suppose you could use almond milk or soy milk in this? I have a friend with a kid who is dairy-free and gluten-free both.

Arizona Vanilla said...

I apologize for responding so late.
Almond milk would be a better substitute for this recipe.