TAPIOCA CAKE WITH Dulce de Leche
Ingredients
1 package of granulated tapioca (500 g) 800 ml hot milk 1 glass of coconut milk (200 ml) 1 can of condensed milk (395 g) ½ cup (tea) sugar (90 g) 1 package of grated coconut (100 g) Ingredients – Syrup 200 g of creamy dulce de leche ½ box of cream (100 g)
Method of preparation
Hydrate the tapioca with very hot milk. Let it rest for 5 to 10 minutes. Add the rest of the ingredients and mix very well. Grease a mold with oil or butter and pour the dough. Refrigerate for about 1 hour or until set. For the topping, mix the dulce de leche with the cream until more diluted, to pour over the cake. Unmold and cover with the dulce de leche mixture.
