1 cup tapioca flour
1/2 liter whole milk
4 tablespoons grated coconut
1 can sweetened condensed milk
2 cups shredded coconut (about 1 cup thick)
6 eggs
1 tablespoon butter
1 cup tapioca flour
1/2 liter whole milk
4 tablespoons grated coconut
1 can sweetened condensed milk
2 cups shredded coconut (about 1 cup thick)
6 eggs
1 tablespoon butter
Mix tapioca flour with whole milk and grated coconut, and let it rest for about 5 hours until the tapioca absorbs most of the liquid
In a separate bowl, combine sweetened condensed milk, coconut milk, and tapioca flour mixture
Beat in the egg yolks, butter, and whipped egg whites
Pour into a preheated water bath and bake at 350°F (175°C) in a caramel-lined mold with a hole in the center, about 9 inches (23 cm) in diameter, until golden brown and clean when tested with a toothpick
Let it rest for 6 hours before serving.
