No-Flour Milk and Coconut Cake
Print Recipe
This easy No-Flour Milk and Coconut Cake is a simple and delicious way to use up ingredients you already have in your kitchen. Whether you're a beginner or a seasoned cook, you'll love how quick and effortless this recipe is. Plus, it’s gluten-free and doesn’t require an oven—perfect for those hot summer days when you want a sweet treat without the heat!
Course Desserts, No-bake recipes
Cuisine International
Keyword coconut cake, Milk cake, no-bake cake, no-flour cake
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Resting Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Servings 6 people
Calories 180
Cost $6
2.5 cups Milk 600g 4 tablespoons Sugar 50g 0.5 cup Corn Starch 60g 2 slices Cheese Slices Coconut or Milk Powder optional For garnish
Prepare the Mixture In a medium-sized mixing bowl, combine 600 grams (about 2.5 cups) of milk, 50 grams (4 tablespoons) of sugar, and 60 grams (0.5 cup) of corn starch.
Whisk the ingredients together thoroughly to ensure the sugar and cornstarch dissolve evenly, forming a smooth and lump-free mixture.
Heat the Mixture Add 2 slices of cheese into the mixture.
Pour the mixture into a saucepan and heat on low.
Stir constantly to prevent lumps and ensure that the mixture heats evenly. This step is crucial for a smooth consistency.
Cook Until Thickened Continue stirring until the mixture thickens to a pudding-like consistency. This may take a few minutes, so be patient.
Once the mixture is thick enough to coat the back of a spoon, turn off the heat.
Prepare the Mold Grab a 15 cm (6-inch) round or square container. You can use any shape, but ensure the size is appropriate.
Brush a layer of cooking oil inside the container to prevent the batter from sticking.
Pour and Smooth Pour the thickened mixture into the prepared container.
Use a spatula to smooth the top, making sure it’s even.
Chill and Set Cover the surface of the batter with plastic wrap, pressing it gently against the surface to avoid a skin forming.
Refrigerate for at least 4 hours, or preferably overnight, to let the cake set and develop its flavors.
Serve and Enjoy Once set, remove the cake from the fridge and turn it upside down onto a serving plate. The smooth surface will be as glossy as a shelled egg!
You can enjoy the cake as is, or for added flavor and texture, sprinkle coconut or milk powder on top.
Tips for the Best Results:
Low heat: Keep the heat low while cooking to prevent burning or clumping. Slow and steady wins the race here!
Smooth top: Use a spatula to smooth out the batter as much as possible before chilling. This helps to create that beautiful, glossy finish.
Overnight chilling: If you can, chill the cake overnight to get the perfect firmness and flavor.
Nutrition Facts (Per Serving)
Servings: 4-6
Calories: 180
Fat: 6g
Carbohydrates: 25g
Protein: 6g
Sugar: 10g
Enjoy, and don’t forget to experiment with toppings like shredded coconut or cocoa powder for a personalized touch!