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Toasted-Coconut Tapioca

Photo: Rachel Johnson

Yield

2 servings

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

Nutrition 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

How to Make It

  1. 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.