NO-BAKE AND VERY MOIST Tapioca Cake

Gently warm the liter of milk in a saucepan until lukewarm; do not let it boil, and set aside a small portion.

In a separate bowl, combine the pearl tapioca (the crystal version, not the one used for pan-cooked flatbreads), sugar, shredded dry coconut, and a pinch of salt.

Add the room-temperature coconut milk and the reserved warm milk to the dry mixture, whisking vigorously to dissolve the sugar and uniformly hydrate the coconut.

Let the mixture rest for 10 to 15 minutes to allow the tapioca to begin hydrating, swelling, and softening.

After the first rest, stir again and let it hydrate for another 5 minutes until the batter firms up and absorbs the excess liquid.

Grease a Bundt pan (a 9-inch diameter pan was used) with a little margarine to facilitate un-molding.

Transfer the batter to the greased pan, spreading and smoothing the surface so it is level and well-settled.

Let the cake cool completely at room temperature for about 20 minutes, and then refrigerate it to firm up for a minimum of 2 hours.

To un-mold, gently loosen the edges of the cake with a knife, if necessary, and invert it onto a serving plate.

Finish the cake by drizzling with sweetened condensed milk and decorating with shredded dry coconut on top.