Coconut Tapioca Pudding
Recipe: #22939
February 23, 2016
Categories: Desserts, Coconut, Asian, Birthday, Easter, Gluten-Free, Vegetarian, more
"After coming back from Singapore my DD asked if I could make this dessert. I found this recipe on a site Smitten Kitten and changed it just a little, using both coconut milk and regular milk. I topped it with a thin layer of mango jelly, fresh diced mango's and some shredded coconut. She just loved it. This pudding set on the firmer side which DD preferred, but if you need a more runny and softer pudding you may need to increase the milk a little. The servings will depend on how large your servings glasses are, but I got 4 larger glasses half filled. Note Refrigeration time not listed in cook time."
Ingredients
Nutritional
- Serving Size: 1 (238 g)
- Calories 441.8
- Total Fat - 33.3 g
- Saturated Fat - 28.1 g
- Cholesterol - 49.7 mg
- Sodium - 227.4 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 3.8 g
- Sugars - 30.9 g
- Protein - 5.3 g
- Calcium - 79.3 mg
- Iron - 2.3 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium saucepan, soak the tapioca in the two milks combined for 30 minutes. After 30 minutes stir the tapioca lightly to separate any lumps and whisk in egg yolk, sugar, salt.
Step 2
Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s just on a slow simmer (barely bubbling), and cook it until the mixture thickens, about 15-20 minutes, stirring frequently.
Step 3
Remove from heat and add vanilla paste or extract.
Step 4
The pudding should be the thickness of a gravy but will firm up when placed in the fridge.
Step 5
Pour puddings in to glasses or cups and place into fridge until set app 5-7 hours.
Step 6
Top your puddings with diced mango and a sprinkle of toasted shredded coconut to serve
Tips
No special items needed.