TAPIOCA COCONUT PUDDING RECIPES

COCONUT TAPIOCA PUDDING RECIPE - FOOD.COM

Coconut Tapioca Pudding Recipe - Food.com image

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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).
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.
Just before serving, whisk pudding to loosen.
Divide among four serving glasses or dishes.
Top with pineapple and toasted coconut.

Nutrition Facts : Calories 631.8, FatContent 23.6, SaturatedFatContent 20.4, CholesterolContent 59.3, SodiumContent 183.8, CarbohydrateContent 101.8, FiberContent 0.9, SugarContent 90.7, ProteinContent 6.1

TAPIOCA PUDDING WITH TENDER COCONUT RECIPE | ALLRECIPES

Tapioca Pudding with Tender Coconut Recipe | Allrecipes image

Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.

Provided by wiley

Categories World Cuisine Asian Thai

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 cups water
¾ cup small pearl tapioca
1 cup white sugar
1 cup fresh shredded coconut
1 cup unsweetened coconut cream
1 teaspoon salt

Steps:

Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

Nutrition Facts : Calories 564.3 calories, CarbohydrateContent 82.3 g, FatContent 27.5 g, FiberContent 3.4 g, ProteinContent 2.9 g, SaturatedFatContent 24.4 g, SodiumContent 595.2 mg, SugarContent 52.2 g

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