Tapioca with Coconut Milk | RICARDO

Ingredients

• 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
• 4 coconuts
• 6 edible orchids (optional)