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Coconut Tapioca Pudding Recipe

Coconut Tapioca Pudding Recipe

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Ingredients:

Serving

Directions:

In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. Let cool for 2 minutes.
Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
Remove from the heat and stir in the vanilla.
Transfer to a medium bowl. Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
Serve with the mango.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	443.95 Kcal (1859 kJ)
Calories from fat	335.8 Kcal
		% Daily Value*
Total Fat	37.31g	57%
Cholesterol	68.89mg	23%
Sodium	96.39mg	4%
Potassium	429.41mg	9%
Total Carbs	28.5g	10%
Sugars	18.5g	74%
Dietary Fiber	2.9g	12%
Protein	6.01g	12%
Vitamin C	9.1mg	15%
Iron	2.8mg	16%
Calcium	95.7mg	10%

Amount Per 100 g
Calories	194.42 Kcal (814 kJ)
Calories from fat	147.06 Kcal
		% Daily Value*
Total Fat	16.34g	57%
Cholesterol	30.17mg	23%
Sodium	42.21mg	4%
Potassium	188.05mg	9%
Total Carbs	12.48g	10%
Sugars	8.1g	74%
Dietary Fiber	1.27g	12%
Protein	2.63g	12%
Vitamin C	4mg	15%
Iron	1.2mg	16%
Calcium	41.9mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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