Toasted-Coconut Tapioca

Recipe from

Nutritional Information

Calories 222
Caloriesfromfat 28 %
Fat 6.9 g
Satfat 6 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 4.8 g
Carbohydrate 35 g
Fiber 0.3 g
Cholesterol 2 mg
Iron 1 mg
Sodium 194 mg
Calcium 120 mg

Ingredients

3/4 cup light coconut milk
3/4 cup fat-free milk
3 tablespoons sugar
4 teaspoons uncooked quick-cooking tapioca
2 tablespoons egg substitute
Dash of salt
1/4 teaspoon vanilla extract
2 tablespoons flaked sweetened coconut, toasted

Preparation

Combine the first 6 ingredients in a medium saucepan, and let stand 5 minutes. Bring to a boil over medium-high heat, stirring constantly. Remove from heat, and stir in vanilla. Divide mixture evenly between 2 dessert bowls. Cover and chill until thick. Sprinkle each serving with 1 tablespoon toasted coconut.

Note:

Rebecca Broida Gart,

September 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note