Pineapple and Tapioca Cake

(Makes 4 Servings)


  • 1 can (20 oz.) Geisha┬« Chunk Pineapple, drained
  • 5 cups grated tapioca
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 4 cups coconut milk
  • Butter


  1. Grease a large baking tray with some butter. Mix Chunk Pineapple with all ingredients and pour into baking tray spread evenly. Brush surface with a little butter.
  2. Bake in moderate heat for 2 hours until the surface becomes brown. Remove from oven and allow to cool before serving.