Not fancy enough for a special occasion, but delicious and simple as a homey desert. Being home alone, I cut the recipe in half to make one serving, and cut the calories down to 130 by using unsweetened almond milk instead of dairy and splenda instead of sugar. Added a few blueberries and, with the lovely toasted coconut, it was plenty sweet. Goes well with Asian dishes.
Toasted-Coconut Tapioca
Yield: 2 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 222
- Calories from fat: 28%
- Fat: 6.9g
- Saturated fat: 6g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.1g
- Protein: 4.8g
- Carbohydrate: 35g
- Fiber: 0.3g
- Cholesterol: 2mg
- Iron: 1mg
- Sodium: 194mg
- Calcium: 120mg
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.
Toasted-Coconut Tapioca Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Dairy
- OCCASION: Easter, Valentine's Day
- PUBLICATION: Cooking Light
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Sweet Coconut Tapioca Soup with Bananas (Che Chuoi)
Cooking Light
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