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Tapioca Cake  with Chocolate Syrup

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Tapioca Cake  with Chocolate Syrup

Tapioca cake with chocolate syrup is a delightful dessert that combines the unique texture of tapioca pearls with the rich flavor of chocolate. The cake, often made from a mixture of tapioca flour, coconut milk, and sugar, has a moist and slightly chewy consistency.


Cake Dough:
•500g Granulated Tapioca
•½ cup (tea) of Sugar
•800ml of Whole Milk
•200ml of Coconut Milk
•1 can of condensed milk
•100g of grated coconut

Chocolate syrup:

•½ cup (tea) of Sugar
•200ml of Milk
•½ cup (tea) chocolate powder
•1 tablespoon of butter


In a bowl, place the granulated tapioca, milk, condensed milk, coconut milk and grated coconut and mix very well!

Grease a 24cm by 9cm mold with a hole in the middle with butter and place the dough, pressing well and placing plastic wrap in contact.
Refrigerate for 2 hours.  Unmold and add the syrup.


• Heat the sugar over low heat until it caramelizes, add the warm milk and continue mixing quickly until it forms a medium syrup.  Add the chocolate and butter and mix well and let it cool.

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