Ingredients:
Two-thirds cup of tapioca (see note at the end of the recipe)
3 eggs
2 cups of skim milk
1 can of coconut milk (200 ml)
1 cup of whole milk
2 cups of grated coconut
4 spoons of baking powder
Batter
1 spoon of baking powder
Accessories
Shape a hole in the middle with a 20 cm diameter
Ingredients:
Two-thirds cup of tapioca (see note at the end of the recipe)
3 eggs
2 cups of skim milk
1 can of coconut milk (200 ml)
1 cup of whole milk
2 cups of grated coconut
4 spoons of baking powder
Batter
1 spoon of baking powder
Accessories
Shape a hole in the middle with a 20 cm diameter
Preparation:
1
Soak tapioca in whole milk for 15 minutes and reserve
2
Make the batter by heating the mixture over low heat with 1/2 cup of water, until it thickens
3
Beat the coconut cream, eggs, whole egg, skim milk, baking powder, grated coconut, and salt in a blender at high speed
Add the tapioca soaked in whole milk to the mixture, mixing gently
4
Beat the egg whites with a pinch of salt until stiff peaks form
Fold into the mixture, mixing delicately
5
Preheat the oven to high temperature
6
Pour the mixture into the caramelized mold and bake in a water bath for 1 hour or until firm
When cooled, unmold and serve chilled.
