TAPIOCA PUDDING (BAHIAN TAPIOCA COUSCOUS)

In a bowl, place the granulated tapioca (250g).

Add the granulated sugar (1 and a half cups) to the tapioca.

Incorporate the coconut milk (1 small bottle) and the lukewarm reduced-fat milk (half a liter) into the mixture.

Stir in the dry shredded coconut (100g) and a pinch of salt to the batter.

Mix all ingredients well until homogenous. The batter will be loose.

Let the mixture rest at room temperature for 30 minutes, covered with a clean dish towel, to allow the tapioca to hydrate.

After resting, transfer the batter to your desired mold (silicone or a pudding mold greased with butter and shredded coconut).

Refrigerate the tapioca couscous to set overnight (from one day to the next).

Unmold the tapioca pudding onto the serving plate.

Top the pudding with sweetened condensed milk and sprinkle the remaining shredded coconut (100g of the sweetened kind) over the top.