2 cups (500 ml) milk

1 1/2 cups (375 ml) unsweetened coconut milk

1 pinch of salt

1/2 cup (125 ml) medium tapioca pearls

2 eggs, separated

1/3 cup (75 ml) sugar

1 teaspoon (5 ml) vanilla extract

1 pinch of cream of tartar

In a double boiler, heat the milk, coconut milk and salt. Sprinkle in the tapioca while stirring. Cook on low heat, stirring frequently, for 40 to 45 minutes or until the tapioca is translucent.

In a bowl, combine the egg yolks with half of the sugar and the vanilla. Pour a little hot tapioca over the egg yolks. Stir to blend. Pour the mixture back into the double boiler and stir until it thickens, about 4 to 5 minutes.

Pour into a bowl and cover the surface of the pudding with plastic wrap. Let cool, then refrigerate for about 2 hours.

In a bowl, beat the egg whites until soft peaks form. Add the cream of tartar and the remaining sugar. Continue to beat until stiff peaks form.

Fold the meringue into the tapioca mixture. Refrigerate.

Serve the pudding in coconut shells. Garnish with toasted coconut shavings and an orchid.

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