Ingredients:
- 1/2 cup small pieces fresh pineapple or 1 (5 1/2 oz) can pineapple chunks, drained and cut into smaller pieces
Directions:
- In a medium saucepan, lightly beat egg.
- Add coconut milk, milk, sugar, and tapioca, whisk to combine.
- Set aside, at least 5 minutes, until tapioca is slightly softened.
- Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
- Transfer mixture to a bowl, cover with plastic wrap.
- Let cool until no longer hot, about 30 minutes.
- Refrigerate until cold, 2 to 3 hours (or up to 3 days).
- Meanwhile, preheat oven to 350 degrees.
- Spread coconut in a single layer on a rimmed baking sheet.
- Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
- Just before serving, whisk pudding to loosen.
- Divide among four serving glasses or dishes.
- Top with pineapple and toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.71 Kcal (773 kJ) | ||
| Calories from fat | 44.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 8% | |
|---|---|---|---|
| Cholesterol | 48.34mg | 16% | |
| Sodium | 59.21mg | 2% | |
| Potassium | 211.22mg | 4% | |
| Total Carbs | 30.37g | 10% | |
| Sugars | 20.85g | 83% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 123.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 124.73 Kcal (522 kJ) | ||
| Calories from fat | 30.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 8% | |
|---|---|---|---|
| Cholesterol | 32.64mg | 16% | |
| Sodium | 39.98mg | 2% | |
| Potassium | 142.64mg | 4% | |
| Total Carbs | 20.51g | 10% | |
| Sugars | 14.08g | 83% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 3.23g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 4% | |
| Calcium | 83.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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