Have a tiramisu recipe ready. In a bowl place the tapioca and coconut milk and let rehydrate. Mix the rehydrated tapioca and grated coconut. Store in freezer for two hours and then place in refrigerator. Blend the açaí pulp in a blender and set aside in the refrigerator for an hour.
Place the acaí sauce in the bottom of the dish. Then, pour two tablespoons of the tapioca cream over the acaí sauce and sprinkle the ground brazilnut over.
In a bowl, beat the acai with the sugar. In another bowl, beat the egg yolks and 10 tablespoons of sugar until light and creamy. Separately, dissolve the gelatin in the water and cook, stirring until completely dissolved. Combine the acai, egg mixture and dissolved gelatin and mix well. Pour into a tube pan and place in the freezer until firm. To serve, unmold the mousse and decorate with tapioca.
Make the mousse the day before to allow time to freeze well. If you prefer, follow meringue prepared as follows: beat six egg whites, add 360 g of sugar, bake in a water bath and beat until firm consistency.