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Pineapple-Coconut Tapioca

Oxmoor House

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

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

Nutrition 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

How to Make It

  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.

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