Pudding with Baba-Moça

1 Preheat the oven to 180°C

In a medium saucepan, scald the milk

Remove from heat and add tapioca

Stir vigorously to prevent lumping

2 Transfer to blender and combine eggs, condensed milk, coconut milk, butter, and grated coconut

Blend well and reserve

3 Whip egg whites until stiff and fold them into tapioca cream gently

Pour into a caramelized mold and bake in a water bath for one hour or until the pudding is firm

Baba-Moça

1 Mix cold water and sugar to obtain a syrupy consistency, then remove from heat and let cool

2 Combine coconut milk and bring to a simmer over low heat

Strain eggs into the syrup

Stir constantly until boiling point is reached

Unmold the pudding while still warm and serve with Baba-Moça.