1 cup of tapioca flour
1/2 liter of milk
4 tablespoons of shredded coconut
1 can of condensed milk
2 cups of coconut milk
6 eggs
1 tablespoon of butter
1 cup of tapioca flour
1/2 liter of milk
4 tablespoons of shredded coconut
1 can of condensed milk
2 cups of coconut milk
6 eggs
1 tablespoon of butter
Soak the tapioca flour in milk, with the shredded coconut, and let it rest for about 5 hours, until the tapioca absorbs most of the milk and becomes quite puffed up
In another bowl, mix the condensed milk, coconut milk, and the tapioca flour
Add the beaten egg yolks, butter, and whipped egg whites
Bake in a water bath, at 350°F, in a caramel-coated pie dish with a hole in the middle, about 9 inches in diameter, until golden brown and clean when a toothpick is inserted.
