300 g of tapioca flour
500 ml of coconut milk
600 ml of water
300 g of sugar
3 eggs
1 can of condensed milk
100 g of grated fresh coconut
300 ml of milk
300 ml of heavy cream
300 g of tapioca flour
500 ml of coconut milk
600 ml of water
300 g of sugar
3 eggs
1 can of condensed milk
100 g of grated fresh coconut
300 ml of milk
300 ml of heavy cream
In a bowl, whisk together the tapioca flour and coconut milk for 30 minutes
Meanwhile, prepare the syrup: combine water and sugar (1) and bring to a boil until it reaches a golden-brown color
Let it cool slightly
Pour the mixture into a pudding mold with a hole in the center and spread evenly (2). Reserve
Beat the eggs with condensed milk in a blender, then pour over the tapioca flour moistened with coconut milk
Add grated fresh coconut, milk, and heavy cream
Mix well
Line a baking dish with parchment paper, add water, and place the caramelized pudding mold (3) in the center
Pour the mixture into the mold (4) and bake in a preheated oven at 200°C for about 1 hour or until it sets
Remove from the oven (5)
Let it cool slightly before serving
Serve warm
This is a dessert best enjoyed on the day of preparation.
