Tapioca pudding

• 500 ml coconut milk
• 500 ml milk
• 250 g

Preparation

Combine milk, coconut milk, tapioca and grated coconut in a bowl. Let it rest for about 30 minutes, or until tapioca absorbs all liquid. Prepare caramel: place sugar and water in a saucepan and stir until sugar dissolves. Heat for about 10 minutes without stirring. When brown, remove from heat. Spread caramel in a bundt pan using the back of a spoon. Blend eggs, cream and