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Whole milk (warm)
Shredded Coconut (fine)
Unsalted butter (melted)
Hydrate the tapioca with warm milk and let it rest for 1 hour.
In another bowl, emulsify the eggs and yolks with a fouet. Stir vigorously for 5 minutes and then add the hydrated tapioca and the other ingredients.
If you are going to make it in a form of pudding, put the caramel syrup and do the normal process. Or, grease the bowls or ramekins with butter and a little sugar on top. Pour the pudding mass and place in a larger roast with a little water to make the bain-marie. Cover the baking sheet with foil.
Bake at 200 degrees, covering, until browned and cooked through. To check if they're good, stick a toothpick (or fork) and if it comes out clean, it's perfect.
Melt the sugar in the pan until it turns brown, add 1/3 cup of boiling water and let it thicken. Put this caramel in individual molds turning them to get on the whole side (be careful, because it will be very hot).
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