Tapioca Pudding with Fresh Coconut Cream

Name: Tapioca Pudding with Fresh Coconut Cream
Yield: 8
Ingredients: Pudding; 2 1/2 cups whole milk; 1 1/2 cups tapioca pearls; 1 cup shredded fresh coconut; 1/2 cup sugar; a pinch of salt; Fresh Coconut Cream; 1 1/2 cups heavy cream; 6 large egg yolks; 1 cup coconut milk; Acessories; Plastic wrap; 20 x 9 cm pudding mold greased with oil

1
Pudding
2
2 1/2 cups whole milk
3
1 1/2 cups tapioca pearls
4
1 cup shredded fresh coconut
5
1/2 cup sugar
6
a pinch of salt
7
Fresh Coconut Cream
8
1 1/2 cups heavy cream
9
6 large egg yolks
10
1 cup coconut milk
11
Acessories
12
Plastic wrap
13
20 x 9 cm pudding mold greased with oil

Ingredients

1
Pudding
2
2 1/2 cups whole milk
3
1 1/2 cups tapioca pearls
4
1 cup shredded fresh coconut
5
1/2 cup sugar
6
a pinch of salt
7
Fresh Coconut Cream
8
1 1/2 cups heavy cream
9
6 large egg yolks
10
1 cup coconut milk
11
Acessories
12
Plastic wrap
13
20 x 9 cm pudding mold greased with oil

Directions

1
Pudding
2
In a bowl, mix all the ingredients, cover with plastic wrap and let it rest at room temperature for eight hours
3
Check if the tapioca is soft
4
If not, add a little more milk and let it rest until it's very soft
5
Transfer to the mold, cover again with plastic wrap and refrigerate for an hour
6
Fresh Coconut Cream
7
In a medium saucepan, cook the sugar and water over high heat, stirring until dissolved
8
Stop stirring and let it thicken slightly
9
Wait for it to cool and squeeze a small portion between your fingers
10
If it slides smoothly, it's ready
11
Add the egg yolks and coconut milk
12
Cook over high heat, stirring until thickened
13
Let it cool
14
Unmold the pudding and top with fresh coconut cream.