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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

COCONUT TAPIOCA PUDDING Recipe

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This recipe for COCONUT TAPIOCA PUDDING is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large egg
1 can (13 1/2 ounces) coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces

Directions:
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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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