Oxmoor House
9 servings (serving size: 1/2 cup tapioca and about 1 tablespoon coconut)

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.

How to Make It

Step 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.)

Step 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.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

fuzzycat's Review

January 15, 2015

cmiles89's Review

January 24, 2014
This was awesome! I love coconut anything, and I'm normally not a huge tapioca fan but this was fabulous. I used chopped fresh mango instead of pineapple because it was cheaper, and next time I would use maybe half of the sugar to bring out the coconut flavor a little more.

deekaym's Review

January 22, 2014
This is excellent! I hadn't made tapioca in years because I hate standing over the stove and stirring for eons. Didn't change a thing and it was so easy and tasted fantastic!

JuliaMOMara's Review

January 25, 2013