Coconut Tapioca Pudding
Created by Tisme on February 23, 2016
- Servings: 5
- Prep Time: 50m
- Cook Time: 40m
- Recipe #22939
Ingredients
- 78 grams pearl tapioca (small tapioca, 1/3 cup)
- 480 grams coconut milk (2 cups)
- 1/2 cup milk
- 1 egg yolk
- 1/3 cup granulated sugar (I used a little less)
- 1/4 teaspoon salt (table salt)
- 1/2 teaspoon vanilla paste/extract
- 1 mango fruit (diced, optional)
- 1/4 cup shredded coconut (toasted, optional)
How to Make
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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.
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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.
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Step 3: Remove from heat and add vanilla paste or extract.
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Step 4: The pudding should be the thickness of a gravy but will firm up when placed in the fridge.
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Step 5: Pour puddings in to glasses or cups and place into fridge until set app 5-7 hours.
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Step 6: Top your puddings with diced mango and a sprinkle of toasted shredded coconut to serve
Nutritional Facts
- 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