Chilled tapioca cake — also known as tapioca pudding cake or gelado de tapioca in Brazilian cuisine — is a light, chewy, and naturally gluten-free dessert that’s perfect for warm weather or when you want something refreshing without turning on the oven.
In this guide, you’ll learn how to prepare a simple and delicious tapioca cake, including ingredient options, storage tips, flavor variations, and ways to present it beautifully.
What Is Chilled Tapioca Cake?
This dessert is made with hydrated tapioca pearls or granulated tapioca, often combined with coconut milk, condensed milk, and sugar. The result is a soft, slightly chewy cake that sets in the fridge and is served cold.
Why it’s so loved:
- No baking required
- Naturally gluten-free
- Light, refreshing texture
- Customizable with various flavors (coconut, fruits, spices)
- Keeps well in the refrigerator for several days
Types of Tapioca Used
There are two main types of tapioca commonly used in chilled cakes:
1. Granulated Tapioca (Tapioca Grits)
- Looks like coarse grains
- Soaks up liquid quickly
- Common in Brazilian recipes
2. Tapioca Pearls
- Small, white spheres (available in various sizes)
- Must be boiled to soften
- Popular in Asian-style desserts
For this recipe, we’ll use granulated tapioca for an authentic texture, but you can adapt it with pearls if preferred.
Ingredients for Classic Brazilian-Style Chilled Tapioca Cake
Serves 10–12 slices
- 2 cups (200g) granulated tapioca
- 500ml (2 cups) coconut milk
- 1 cup (240ml) milk (can be plant-based)
- 1 can (395g) sweetened condensed milk
- ½ cup (120ml) sugar (adjust to taste)
- 1 pinch of salt
- ½ cup shredded coconut (unsweetened or sweetened)
- 1 tbsp butter (optional, for extra richness)
Optional Toppings:
- Toasted coconut flakes
- Sweetened condensed milk drizzle
- Fruit compote (mango, passionfruit, or berry)
- Chopped nuts (like cashew or almond)
- Whipped cream
Tools You’ll Need
- Medium saucepan
- Mixing bowl
- Whisk or spoon
- 8×8-inch square pan or loaf pan
- Plastic wrap
- Refrigerator space
Step-by-Step: How to Make Chilled Tapioca Cake
Step 1: Hydrate the Tapioca
In a large bowl, combine:
- Tapioca granules
- Warm coconut milk
- Warm milk
- Let soak for 30–40 minutes, stirring occasionally, until the tapioca softens and absorbs some of the liquid.
Step 2: Cook the Tapioca Mixture
Transfer the soaked tapioca to a saucepan. Add:
- Sweetened condensed milk
- Sugar
- Salt
- Butter (optional)
Cook over medium-low heat, stirring constantly, for 10–12 minutes or until thickened.
Do not let it boil rapidly — gentle heat is key to keeping the texture smooth.
Step 3: Add Coconut and Mix
Once thickened, remove from heat and stir in the shredded coconut. The mixture should resemble a soft pudding.
Step 4: Mold and Chill
Line a square pan with plastic wrap for easy removal.
Pour the mixture into the pan, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight for best results.
Step 5: Slice and Serve
Once firm and chilled, unmold and slice into bars, squares, or wedges.
Serve cold with your choice of toppings or on its own.
Flavor Variations
This basic chilled tapioca cake is versatile. Try these variations:
Coconut + Mango
- Add chopped mango to the batter before chilling
- Top with mango puree or compote
Tapioca + Chocolate
- Add 2 tbsp cocoa powder during cooking
- Top with chocolate shavings or ganache
Cinnamon & Spices
- Add ½ tsp cinnamon and a pinch of nutmeg
- Drizzle with sweetened condensed milk
Coffee-Infused
- Replace ½ cup of the milk with strong brewed coffee
- Top with whipped cream and a dusting of cocoa
Lemon or Lime Zest
- Stir zest into the batter for a bright, citrusy finish
- Garnish with candied citrus peel
Make-Ahead and Storage
Chilled tapioca cake is a fantastic make-ahead dessert:
- Refrigerator: Store covered for up to 5 days
- Freezer: Not recommended — texture changes when thawed
- Best served cold, but can sit out for 30–60 minutes at room temperature when serving
Pro tip: Slice before serving and plate individually to avoid moisture build-up in the pan.
Common Mistakes and How to Avoid Them
Cake Not Setting?
- Tapioca may need more soaking time
- Always chill for at least 6 hours
- Too much liquid? Cook the mixture longer to thicken
Too Sweet or Not Sweet Enough?
- Adjust sugar to taste, especially if your coconut milk is already sweet
- You can reduce the condensed milk slightly and add more milk if needed
Tapioca Clumps?
- Stir constantly while cooking
- Avoid high heat
- Use a whisk to break up lumps if they form
Texture Too Firm?
- Add ¼ cup more milk next time
- Tapioca absorbs more liquid as it cools, so it’s okay if the mixture is slightly soft before chilling
Dietary Adaptations
Vegan Version:
- Use plant-based milk (almond, oat, or soy)
- Use vegan condensed milk (available in many grocery stores or online)
- Skip the butter or use vegan margarine
Low-Sugar:
- Use unsweetened coconut milk
- Swap sugar with erythritol or monk fruit
- Use reduced-sugar condensed milk
Dairy-Free:
- Use coconut milk + almond milk
- Choose a dairy-free condensed milk or make your own using coconut cream and sugar
Frequently Asked Questions
Can I use quick-cooking tapioca?
Yes, but reduce the soaking and cooking time accordingly — it cooks faster.
What if I only have large tapioca pearls?
Boil them separately until fully translucent, then combine with the rest of the ingredients.
Can I make this in individual cups?
Absolutely! Use ramekins, glasses, or jars for single-serve desserts — very elegant for parties.
Can I add gelatin to help it set?
It’s usually not necessary, but if you prefer a firmer texture, add 1 tsp of gelatin dissolved in warm milk.
Serving Suggestions
Serve your chilled tapioca cake with:
- A drizzle of sweetened condensed milk
- A spoonful of tropical fruit compote
- Fresh mint leaves for garnish
- Toasted coconut flakes for crunch
- A sprinkle of cinnamon or cocoa powder
Final Thoughts: An Easy, Crowd-Pleasing Dessert
Tapioca cake is one of those hidden gems in the dessert world — simple to make, beautifully textured, and endlessly adaptable. Whether you enjoy it plain or with fruity or creamy toppings, it’s sure to satisfy your sweet tooth without being heavy or overly rich.
Make it once, and you’ll understand why it’s a staple in so many homes across Brazil and beyond.