Caramelised Tapioca Pudding - cooking recipe

Ingredients

Pudding
600 g tapioca, coarsley grated
2 eggs, lightly beaten
2 tablespoons butter
100 g sugar
1/4 teaspoon salt
1 tablespoon tapioca flour
250 g thick coconut milk
Topping 1
250 g condensed milk
1 tablespoon flour
1 egg yolk, beaten
Topping 2
1/2 cup brown sugar
1/2 cup thick coconut milk

Preparation

Combine pudding ingredients and stir to mix well.
Pour mixture into foil lined 20cm pan and bake in preheated oven 160 Degrees C for 35 - 40 minutes.
Top pudding with either Topping 1 or Topping 2.
For topping 1: Mix condensed milk and flour in pot stirring continuously until mixture is thick.
Lower heat and qucickly whisk in the egg yolk.
Cook for two more minutes before pouring over pudding.
Grill over high heat to brown top for 2 minutes.
For Topping 2, mix togtether ingredients. Pour mixture over pudding and bake for another 25 minutes.