2 cups of Acessório water
Form the 22 cm diameter circle
4 cups of fresh shredded coconut
2 tablespoons of vanilla extract
2 tablespoons of butter
1 pound of tapioca starch
6 eggs
6 yolks
2 cups of Acessório water
Form the 22 cm diameter circle
4 cups of fresh shredded coconut
2 tablespoons of vanilla extract
2 tablespoons of butter
1 pound of tapioca starch
6 eggs
6 yolks
Preheat the oven to medium temperature
Grease the form with butter and dust with tapioca starch
In a saucepan, combine tapioca starch and water, bring to a boil over high heat, whisking constantly, until it thickens
Stop whisking and let it cook until the sauce reaches a syrupy consistency
Remove from heat, without whisking, add butter and vanilla extract
Let it cool
Add eggs and yolks one by one, whisking well after each addition
Add coconut and whisk
Pour into the form and bake in a water bath until, when inserting a toothpick, it comes out clean (about 40 minutes)
Let it cool, unmold, and serve
