Pudding with Mocha Cream

1

Preheat the oven to 180°C

2

Bring the milk to a boil in a medium saucepan

3

Remove from heat and add tapioca

Mix vigorously to prevent lumps

4

Transfer the mixture to a blender, adding egg yolks, condensed milk, coconut milk, butter, and grated coconut

Blend well and reserve

5

Beat egg whites until fluffy and fold into the tapioca cream

Pour into a caramel-coated mold and bake in a water bath for an hour or until the pudding is firm

Mocha Cream

1

Mix cold water with sugar and bring to a boil, creating a syrupy consistency

Remove from heat and let cool

2

Combine coconut milk and bring to a boil over low heat

Add egg yolks and whisk constantly until the mixture thickens

Remove from heat and let cool

3

Unmold the pudding and serve with mocha cream.