Pineapple-Coconut Tapioca

Pineapple-Coconut Tapioca Recipe

Oxmoor House

Small pearl tapioca combined with coconut milk and fresh pineapple makes a simple tropics-inspired treat. The key to success is using small pearl tapioca, not instant or minute tapioca. Fresh mango or papaya works equally well as a substitute for the fresh pineapple.

Yield:

9 servings (serving size: 1/2 cup tapioca and about 1 tablespoon coconut)

Recipe from

Oxmoor House

Nutritional Information

Calories 141
Caloriesfromfat 0.0 %
Fat 3 g
Satfat 2.3 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 28.4 g
Fiber 0.7 g
Cholesterol 24 mg
Iron 0.3 mg
Sodium 25 mg
Calcium 7 mg

Ingredients

Cooking spray
3/4 cup sugar
1/2 cup regular small pearl tapioca
2 (13.5-ounce) cans light coconut milk
1 large egg
1/2 cup finely chopped fresh pineapple
1/2 cup flaked sweetened coconut, toasted

Preparation

1. Coat a 4-quart electric slow cooker with cooking spray. Combine sugar, tapioca, and coconut milk in slow cooker, stirring with a whisk. Cover and cook on LOW for 2 hours or until most of tapioca is transparent. (Pudding will be thin.)

2. Place egg in a medium bowl; stir with a whisk. Add 1/2 cup hot tapioca mixture to egg, stirring constantly with a whisk. Stir egg mixture into remaining tapioca mixture in slow cooker. Cover and cook on LOW for 30 minutes. Turn off slow cooker. Stir pineapple into tapioca mixture; cover and let stand 30 minutes. Serve warm or chilled. Top each serving with toasted coconut.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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