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Pineapple-Coconut Tapioca

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Pineapple-Coconut Tapioca

Ingredients

Cooking Spray
¾ cup sugar
½ cup plain fine mother-of-pearl tapioca
2 cans light coconut milk (13.5 oz)
1 large egg
½ cup finely chopped fresh pineapple
½ cup sweetened coconut chips, toasted

To make

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.
  Views: 43
  Published: 11/20/2023 7:50 PM

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