Tapioca Pudding Light

Name: Tapioca Pudding Light
Yield: 10
Ingredients: 2/3 cup of soft tapioca flour (available at markets); 2 cups skimmed milk; 1 bottle of coconut milk (200 ml); 3 eggs; 1 cup of skimmed milk powder; 4 tablespoons of grated coconut; Sauce; 1 tablespoon of grated coconut; Accessory; Make a hole in the middle with 20 cm diameter

1
2/3 cup of soft tapioca flour (available at markets)
2
2 cups skimmed milk
3
1 bottle of coconut milk (200 ml)
4
3 eggs
5
1 cup of skimmed milk powder
6
4 tablespoons of grated coconut
7
Sauce
8
1 tablespoon of grated coconut
9
Accessory
10
Make a hole in the middle with 20 cm diameter

Ingredients

1
2/3 cup of soft tapioca flour (available at markets)
2
2 cups skimmed milk
3
1 bottle of coconut milk (200 ml)
4
3 eggs
5
1 cup of skimmed milk powder
6
4 tablespoons of grated coconut
7
Sauce
8
1 tablespoon of grated coconut
9
Accessory
10
Make a hole in the middle with 20 cm diameter

Directions

1
1 Soak the tapioca in skimmed milk for 15 minutes and reserve
2
Make the sauce by heating the form over low heat with one tablespoon of grated coconut and half a tablespoon of water, until the grated coconut dissolves
3
Blend in a blender at maximum speed, coconut milk, two egg yolks, one whole egg, skimmed milk powder, grated coconut, and soaked tapioca
4
In a mixer, whip the whites with a pinch of salt until firm peaks form
5
Combine gently
6
7
2 Preheat the oven to high temperature
8
Pour into the caramelized mold and bake in a water bath until firm
9
When cooled, unmold
10
Serve chilled.