Instructions: Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks, milk, and cream of coconut. Stirring often, until it thickens, about 10 to 15 minutes. Remove from heat and let cool.

In a bowl whisk heavy cream until stiff. Fold heavy cream and toasted coconut into the cooled tapioca. Refrigerate until ready to serve. Garnish with sprigs of mint, if desired.

This recipe yields 6 servings.

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