Options

Format:
Include:
PRINT
See more
Toasted-Coconut Tapioca

Toasted-Coconut Tapioca

Cooking Light SEPTEMBER 2000

  • 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

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.

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
advertisement

Go to full version of

Toasted-Coconut Tapioca recipe

advertisement