Tapioca Pudding Light

Let the tapioca soak in whole milk for 15 minutes and reserve

Make the custard by heating the form over low heat with 1 tablespoon of sugar and half a tablespoon of water, until the sugar dissolves

Blend in a blender at maximum speed: coconut milk, two egg yolks, one whole egg, heavy cream, sugar, grated coconut, and soaked tapioca

In a mixer, beat the egg whites with a pinch of salt until stiff peaks form

Gently combine the mixture, stirring delicately

Heat the oven to high temperature

Pour into the caramelized mold and bake in a water bath until firm

When cooled, unmold

Serve chilled.