Ingredients:

• 500 g granulated tapioca

• 2 cups sugar

• 1 liter hot milk

• 200 g grated coconut

• 1 can coconut milk (200 ml)

• 1 can condensed milk

Preparation Method:

1. Combine Tapioca and Sugar:
   In a large mixing bowl, combine the granulated tapioca and sugar.

2. Hydrate the Tapioca:
   Gradually add the hot milk to the tapioca mixture, stirring continuously to allow the tapioca to hydrate. As the mixture thickens, continue adding the remaining hot milk little by little, stirring each time until it reaches a creamy consistency. Cover and let it rest, repeating the process as needed until all the hot milk is absorbed and the tapioca is fully hydrated.

3. Add Coconut Mixture:
   Once the tapioca is creamy and fully hydrated, stir in the grated coconut and coconut milk until well incorporated.

4. Prepare the Mold:
   Grease a mold or a serving dish with a layer of condensed milk. Pour in the hydrated tapioca mixture, spreading it evenly. Drizzle the remaining condensed milk over the top for a glossy, sweet finish.

5. Rest and Chill:
   Cover the mold and let it rest at room temperature for 1 to 2 hours. Then transfer it to the refrigerator and chill for at least 2 hours.

6. Unmold and Serve:
   Carefully remove the cake from the mold by flipping it onto a serving plate. Slice and serve chilled.

Tips for Serving:

• Garnish with additional grated coconut or a sprinkle of toasted coconut for extra flavor and texture.

• Serve with fresh fruit  berries, for a Christmas color twist.

This cake is perfect for any occasion, offering a creamy, refreshing treat that's naturally gluten-free!