Indulge in the soft, chewy goodness of this Coconut Mochi Cake – a quick, no-bake dessert that’s bursting with tropical coconut flavor.

– 2 cups shredded coconut

– 1 (14 oz) can sweetened condensed milk

– 1 cup rice flour

– 1/4 teaspoon salt

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1. 1. In a large bowl, combine the shredded coconut, sweetened condensed milk, rice flour, and salt. Mix until well incorporated.

2. 2. Press the mixture evenly into an 8×8 inch baking pan.

3. 3. Cover and refrigerate for at least 2 hours, or until firm.

4. 4. Remove the chilled coconut mochi cake from the pan and slice into squares.

5. 5. Serve and enjoy!

For a firmer texture, refrigerate the mochi cake for longer. You can also dust the top with additional shredded coconut before serving.