Tapioca Cake

Directions

• In a bowl, place the granulated tapioca and coconut milk.
• Mix well and let it hydrate for about 1 hour, until the tapioca becomes soft and absorbs the liquid.
• Meanwhile, prepare the syrup.
• In a pan, add the sugar and water and bring to medium heat.
• Let it cook until you get a golden syrup.
• Pour the syrup into a pudding mold, spreading it over the entire surface and sides.
• Reserve.
• In the blender, add condensed milk and eggs.
• Mix until you get a smooth mixture.
• Add the hydrated tapioca to the blender and beat again until you get a creamy mass.
• Pour the dough into the caramelized form.
• Cover the mold with aluminum foil and place in a preheated oven at 180°C in a water bath.
• Bake for approximately 1 hour and 30 minutes, or until the cake is set.
• Remove the cake from the oven and let it cool completely.
• Refrigerate for at least 4 hours or overnight to chill well.
• When ready to serve, run a knife around the edges of the cake to release it from the mold.
• Place a serving plate over the tin and gently invert to unmold.
• Serve the chilled tapioca cake, accompanied by the caramelized syrup formed in the mold.