Snacks & baking
Coconut tapioca cake (keke tapioka niu)
A stretchy, translucent cake made from tapioca pearls cooked in coconut milk. Its jelly-like texture and gentle sweetness make it a festive speciality.
Ingredients
Ingredients
Optional extras
Instructions
- Soak the tapioca in 300 ml of lukewarm water for 30 minutes.
- Drain it, then cook it in the coconut milk over low heat with the sugar and salt, stirring, for 20 minutes.
- Whisk the eggs, then stir them into the mixture off the heat with the vanilla.
- Preheat the oven to 170 °C and pour the mixture into a buttered dish.
- Bake for 35 to 40 minutes, until the top is set and lightly golden.
- Let it rest before serving warm or cold.
Variations and tips
Coconut topping. Sprinkle with toasted grated coconut before serving.
More ideas
Milk tapioca porridge (tapioka kākālo)40 min · 4 serv. · budget-friendlyGreen papaya compote (pāpaka tāpaki sucre)40 min · 4 serv. · budget-friendlyTaro and coconut cake (keke talo niu)1 h 05 · 8 serv. · budget-friendlyBanana and coconut jam (jam futi niu)40 min · 4 serv.Crème de banane glacée (futi aisa)15 min · 4 serv. · budget-friendlyCoconut jelly (jelly niu)20 min · 6 serv. · budget-friendlyTaro and vanilla cake (keke talo vanila)1 h 10 · 8 serv. · budget-friendlyIced banana milkshake (kākālo futi aisa)5 min · 4 serv. · budget-friendly
Tokelau
Tokelau
Tokelau
Tokelau
Tokelau
Tokelau
Tokelau
Tokelau
Original Ecomely recipe.