Lunch: Pineapple-Coconut Tapioca Recipe | MyRecipes
Small pearl tapioca combined with coconut milk and fresh pineapple makes a simple tropics-inspired treat. The key to success is using small pearl tapioca, not instant or minute tapioca. Fresh mango or papaya works equally well as a substitute for the fres
This recipe includes fertility superfoods such as:
Health and fertility benefits of Pineapple-Coconut Tapioca Recipe | MyRecipes
Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.
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
Instructions
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.)
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.
Reviews
Add a review for Pineapple-Coconut Tapioca Recipe | MyRecipes
Nutrition Facts
Serving Size: 9
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |