Toasted-Coconut Tapioca

Name: Toasted-Coconut Tapioca
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

1 Review

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Photo: Rachel Johnson

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

How to Make It

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.

Ratings & Reviews

EllenDeller's Review

2012-06-19T18:19:33-04:00 EllenDeller

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

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