Pineapple-Coconut Tapioca |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
Ingredients:
cooking spray |
3/4 cup sugar |
1/2 cup regular small pearl tapioca |
2 (13.5-ounce) cans light coconut milk |
1 large egg |
1/2 cup finely chopped fresh pineapple |
1/2 cup flaked sweetened coconut, toasted |
Directions:
1. 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.)
2. 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.
|
|