Pineapple-Coconut Tapioca

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

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.1g
  • Carbohydrate: 28.4g
  • Fiber: 0.7g
  • Cholesterol: 24mg
  • Iron: 0.3mg
  • Sodium: 25mg
  • Calcium: 7mg

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. 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. 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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