1 cup of passionfruit juice (240 ml)
2 cups of water (480 ml)
1/3 cup of tapioca starch (60 g)
1/3 cup of sugar (60 g)
Tapioca Cake
3 cups of shredded fresh coconut (390 g)
2 cups of sugar (360 g)
1 cup of confectioner's sugar (180 g)
1/2 cup of water (120 ml)
Meringue
1 tablespoon of red gelatin without flavor
1 cup of sugar (180 g)
1/3 cup of water (60 g)
3 egg whites
1 tablespoon of rum (15 ml)
1 cup of passionfruit juice (240 ml)
2 cups of water (480 ml)
1/3 cup of tapioca starch (60 g)
1/3 cup of sugar (60 g)
Tapioca Cake
3 cups of shredded fresh coconut (390 g)
2 cups of sugar (360 g)
1 cup of confectioner's sugar (180 g)
1/2 cup of water (120 ml)
Meringue
1 tablespoon of red gelatin without flavor
1 cup of sugar (180 g)
1/3 cup of water (60 g)
3 egg whites
1 tablespoon of rum (15 ml)
Cream
In a saucepan, combine the passionfruit juice, water, and tapioca starch
Let it sit for 15 minutes
Join the sugar and bring to a boil, stirring until thickened
Remove from heat, and let it cool
Place in a bowl, cover with plastic wrap, and refrigerate
Tapioca Cake
Bring the coconut, confectioner's sugar, and common sugar to a boil in a saucepan
Cook until the mixture separates from the bottom
Transfer to a refrigerator and let it cool
Meringue
1
Spread the gelatin over the water and let it sit for five minutes
Dissolve in a bain-marie. Reserve
2
In a saucepan, mix the sugar with the water and bring to a boil until dissolved
Let it simmer until the point of strong thread (put a little of the liquid between your fingers, if they separate, it should form a thread that does not break)
3
Beat the egg whites in snow and add the syrup as a thread without stopping beating to obtain firm peaks
Join the dissolved gelatin and rum
Beat more until homogeneous
Assembly
In layers, place a portion of tapioca cake, then pour tapioca cream over it
Top with meringue.
