Toasted-Coconut Tapioca

1 Review
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Photo: Rachel Johnson
Yield
2 servings
By Rebecca Broida Gart
September 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 222
  • Caloriesfromfat 28%
  • Fat 6.9g
  • Satfat 6g
  • Monofat 0.3g
  • Polyfat 0.1g
  • Protein 4.8g
  • Carbohydrate 35g
  • Fiber 0.3g
  • Cholesterol 2mg
  • Iron 1mg
  • Sodium 194mg
  • Calcium 120mg

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.

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Ratings & Reviews

EllenDeller's Review

EllenDeller
June 19, 2012
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.
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