1. Mix the shredded coconut and a pinch of salt in a deep dish and steam for 3-4 minutes. Set aside to cool. 2. In a food processor, mix the grated tapioca, sugar, coconut milk, water, potato starch and pinch of salt until well mixed. It should take about 30 to 45 seconds. 3. Pour the mixture into a 17cm-wide square pan. Level the top of the mixture with a spoon. 4. Layer the screwpine leaves on top of the mixture. If you have extra screwpine leaves after covering the entire surface, leave them on the steaming tray. 5. Steam the tapioca mixture for approximately 35 to 40 minutes on medium heat. 6. Remove the square pan from the steam and leave it to cool completely before cutting. 7. Cut into small squares and toss with the shredded coconut before serving on the banana leaf.