coconut tapioca pudding
from Martha Stewart Everyday Food, June 2006
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- 1 large egg
- 1 can(s) coconut milk (13.5 ounces)
- 1 1/2 cup(s) milk
- 1/2 cup(s) sugar
- 3 tablespoon(s) quick cooking tapioca
- 1 teaspoon(s) vanilla extract
- 1/3 cup(s) sweetened shredded coconut
- 5 1/2 ounce(s) pineapple chunks drained and cut into smaller pieces
- 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, 2-3 hours.
- 3. Meanwhile, preheat oven to 350F. Spread coconut in a single layer on a rimmed baking sheet. Toast tossing once or twice, until golden 10-15 minutes; let cool.
- 4. Just before serving, whisk pudding to loosen. Divide among four serving glasses; top with pineapple and toasted coconut.
This recipe is a personal recipe added by lec2003 and has not been tested or endorsed by MyRecipes.
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coconut tapioca pudding Recipe at a Glance
- COURSE: Desserts