- Calories 141
- Caloriesfromfat 0.0%
- Fat 3g
- Satfat 2.3g
- Monofat 0.3g
- Polyfat 0.1g
- Protein 1.1g
- Carbohydrate 28.4g
- Fiber 0.7g
- Cholesterol 24mg
- Iron 0.3mg
- Sodium 25mg
- Calcium 7mg
Pineapple-Coconut Tapioca
Oxmoor House
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
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cmiles89's Review
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
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
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fuzzycat's Review