Tapioca Pudding

Grate the two coconuts and squeeze out the thick cream for the coconut milk. Reserve

Pour 1 1/2 cups of boiling water over the tapioca in a fine-mesh sieve to extract the thin coconut milk

Add 4 tablespoons of coconut milk to the thick coconut milk, then reserve again

Sift the tapioca through a coarse-mesh sieve

Discard any fine tapioca that passes through the sieve

Mix the remaining tapioca with half of the reserved coconut milk and season with salt

Place this mixture in a clean linen cloth (or cheesecloth) and put it in the steamer basket

The water should be boiling, and if desired, scented with lemon balm

Fold the corners of the cloth and cover the steamer basket

Cook for 40 minutes, maintaining the boil of the water

Gently tap the steamer basket: if you hear a hollow sound, it's ready

Check that the tapioca is soft

Remove from heat and let sit in the steamer basket with the lid on for a few minutes

Turn the pudding into a deep dish and let cool

Melt with coconut milk tempered with plenty of sugar and a pinch of salt

Do the same with the thick coconut milk, reserving some to serve on top