Pineapple-Coconut Tapioca

Tapioca with fine mother-of-pearl combined with coconut milk and fresh pineapple is a simple tropical-style treat. The key to success is to use fine mother-of-pearl tapioca instead of instant tapioca. Fresh mango or papaya are equally good substitutes for fresh pineapple.
Brush a 4-liter electric slow cooker with cooking spray. Combine sugar, tapioca and coconut milk in a slow cooker, stirring with a whisk. Cover and cook over low heat for 2 hours or until most of the tapioca is translucent. (The pudding will be thin.)Place the egg in a medium bowl; whisk to combine. Add 1/2 cup of the hot tapioca mixture to the egg, stirring constantly with a whisk. Combine the egg mixture with the remaining tapioca mixture in a slow cooker. Cover and cook over low heat for 30 minutes. Turn off the slow cooker. Combine the pineapple and tapioca mixture; cover and let stand for 30 minutes. Serve warm or chilled. Sprinkle each serving with toasted coconut.