- 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.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). With a skewer, pierce 2 of the 3 eyes of each coconut. Drain the water in a bowl. You can drink this water, if desired.
- Place the coconut on a baking sheet and bake for about 45 minutes or until the shells crack. Remove from the oven. Break the shells with a hammer, taking care to keep some pieces intact to be used as bowls to serve the tapioca.
- Remove the remaining pieces of flesh from each coconut. Use a screwdriver, if necessary. With a peeler, remove the brown skin of the flesh and cut into chips. Place about 250 ml (1 cup) of coconut shavings on a baking sheet and bake in the oven for 5 to 7 minutes or until they are golden brown.
Do not garnish the tapioca with orchids bought at a florist: they are not edible. Edible flowers are sold in the Fruit and vegetable section in some supermarkets and greengrocers.