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Gluten and Dairy-Free Tapioca Cake (“Bolo de Tapicoa”)
Servings: 12–24
Preparation Time: 1 hour and 20 minutes
Ingredients:
- 2 cups tapioca pearls
- 5 cups coconut milk*
- 2 cups whole sugar
- 4 pastured eggs
- 2/3 cup Coconut Cream Concentrate, warmed
- 1/2 cup coconut flakes
Homemade Coconut Milk:
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Directions:
Soak the tapioca pearls in 3 cups of milk for 1 hour.
Beat sugar, eggs, and Coconut Cream Concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.
Pour into a greased 13 x 9-inch baking dish. Bake at 350 degrees F for 30–40 minutes until set.
Faith from Grandview, MO, won $50 for this recipe and photo! Submit your recipes here!
