Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

141 calories; fat 3g; saturated fat 2.3g; mono fat 0.3g; poly fat 0.1g; protein 1.1g; carbohydrates 28.4g; fiber 0.7g; cholesterol 24mg; iron 0.3mg; sodium 25mg; calcium 7mg.
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