Mix the tapioca pearls with milk and shredded coconut. Let it soak for about 30 minutes, or until the tapioca pearls are soft.

While the tapioca is soaking, prepare the caramel sauce: In a saucepan, melt the sugar until it turns into golden caramel. Pour the caramel into a pudding mold and spread it evenly on the bottom.

Preheat the oven to 180°C (350°F).

In a blender, blend the eggs, sweetened condensed milk, and vanilla extract until smooth.

Add the blender mixture to the soaked tapioca and mix well.

Pour the mixture into the caramel-coated pudding mold.

Cover the mold with aluminum foil and place it in a larger baking dish filled with water (creating a water bath).

Bake in the preheated oven for about 1 hour, or until the pudding is firm.

Remove from the oven and let it cool completely before unmolding.

Refrigerate for a few hours until well chilled.

When serving, unmold the pudding and sprinkle additional shredded coconut on top, if desired.