Coconut Tapioca PuddingTapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.
  • 1 large egg
  • 1 can (13 1/2 ounces) coconut milk
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon vanilla extract
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces
servings:4
  1. In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
  2. Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  3. Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
  4. Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.
20 min20 min180 min

Coconut Tapioca Pudding

Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.
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Ingredients

  • 1 large egg
  • 1 can (13 1/2 ounces) coconut milk
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon vanilla extract
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces

Directions

  1. 1In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
  2. 2Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  3. 3Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
  4. 4Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

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