Tapioca Cake Without Oven

In a large mixing bowl, mix the granulated tapioca, shredded coconut, and powdered milk.

In a separate container, whisk together the sweetened condensed milk and coconut milk until smooth.

Gradually pour the hot milk into the tapioca mixture while stirring continuously. This is crucial to prevent lumps. Your mixture should be creamy and slightly thickened.

Allow the mixture to sit for about 10-15 minutes so the tapioca can absorb the liquids and soften.

Grease the bottom and sides of your baking pan with a bit of cooking spray or oil, then pour the tapioca mixture into it. Spread it out evenly.

Cover the pan with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or preferably overnight, until it is completely set.

Once set, cut the tapioca cake into slices. Garnish with additional shredded coconut if desired.