• Preheat the oven to 350F
• Add the eggs, the vanilla, and the condensed milk to a blender and pulse until well combined. Set aside.
• Use the empty can of condensed milk to measure 2 "cans" of milk.
• Add the coconut milk, the dried coconut, the salt and the milk to a large pan over medium heat.
• Bring to a gentle boil, add the tapioca to the pan and stir continuously until the tapioca hydrates and doubles in size - approx 5 mins. Turn off the heat and cover. Stir every now and then to promote even hydration.
• While the tapioca hydrates in the milky mixture, prepare the caramel. Meanwhile, keep stirring the tapioca.
• Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until amber color - approx 16 mins. Be sure to watch the pan at all times to avoid burning the sugar.
• When the sugar is ready, carefully pour it in a bundt pan, and coat the inside with the caramel - see photo above. Set aside. The sugar will be super hot, so be extra careful!
• Add half of the egg mixture to the warm milky tapioca mixture. Stir with a spatula breaking all the gummy lumps and incorporating all that moisture from the egg mixture. Once you break all the lumps, add the rest of the egg mixture, and continue to stir to combine. Pour the tapioca pudding mixture into the caramel coated bundt pan. Cover with aluminum foil, and poke a few holes with a sharp knife.
• Place the bundt pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about approximately halfway up the sides of the bundt pan and bake for 1h - 1:15 mins.
• The tapioca pudding should still jiggle a little bit in the center (it will firm up as it cools), so be careful not to overcook. Immediately out of the oven, loosen the pudding from the sides of the pan by running a thin metal spatula around the inside rim. Let it cool in the pan a couple of hours. Then, refrigerate in the pan for 2-4 hours and up to overnight. Then, unmold* and transfer to a plate. 

Bom Apetite!!