Tapioca Pudding with Coconut (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1/4 cup quick tapioca |
3/4 cup sugar |
1/4 teaspoon salt |
3 egg yolks |
2 1/4 cup milk |
3/4 cup cream of coconut |
1 cup heavy cream |
1/4 cup grated coconut, toasted |
sprigs of mint-garnish |
Directions:
1. Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks, milk, and cream of coconut. Stir often, until it thickens, about 10 to15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream until stiff. Fold heavy cream and toasted coconut into the cooled tapioca. Refrigerate until ready to serve. Garnish with sprigs of mint, if desired.
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