2/3 cup of soft tapioca (sold at markets)
2 cups of skimmed milk
1 can of coconut milk (200 ml)
3 eggs
1 cup of unsalted milk
4 tablespoons of sugar
1/2 cup of grated coconut.
Sauce:
1 tablespoon of sugar
2/3 cup of soft tapioca (sold at markets)
2 cups of skimmed milk
1 can of coconut milk (200 ml)
3 eggs
1 cup of unsalted milk
4 tablespoons of sugar
1/2 cup of grated coconut.
Sauce:
1 tablespoon of sugar
Soak the tapioca in skimmed milk for 15 minutes and reserve
Make the sauce by heating the form with a hole in the middle over low heat with 1 tablespoon of sugar and 1/2 tablespoon of water, until the sugar dissolves
Blend in a blender at maximum speed the coconut milk, two egg yolks, one whole egg, unsalted milk, sugar, grated coconut, and soaked tapioca
In a mixer, beat the whites with a pinch of salt until stiff peaks form
Combine with the mixture, stirring gently
Heat the oven to high temperature
Pour into caramelized forms and place in a water bath until firm
When cooled, unmold
Serve chilled.
