Ingredients

50g de shereded coconut 
400 ml milk 
200ml coconut milk 
1 can condensed milk 
2/3 cups of granulated tapioc
2 eggs 

Directions
Bring the milk and coconut milk to boil. Remove from heat and add the tapioca and sheered coconut. Mix and leave it to rest for around 1 hr mixing a few extra times while it cools down so the mixture stays even. Ina blender mix the eggs and the condensed milk. Add the two mixes together. In a round dish (preferably) melt sugar till caramelized and add the final mixture. Cook in bain marie in the oven at 180C for around 35 minutes. Leave it to cool down and keep in the fridge till it is cold and the pudim can be placed in a serving dish. This is a gluten free delicious desert!