|Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)|
|photo by recipe author|
Preparation Time: 1 hour and 20 minutes
- 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:
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 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.
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