Coconut Tapioca Pudding

4.5
(57)

I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.

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Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
8
Yield:
1 quart

Ingredients

  • cup quick cooking pearl tapioca

  • 2 (14 ounce) cans coconut milk

  • ¼ teaspoon salt

  • ½ cup white sugar

  • 1 egg

  • 1 teaspoon vanilla extract

Directions

  1. Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.

  2. Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Nutrition Facts (per serving)

297 Calories
22g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 297
% Daily Value *
Total Fat 22g 28%
Saturated Fat 19g 94%
Cholesterol 23mg 8%
Sodium 94mg 4%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 3g
Vitamin C 1mg 5%
Calcium 24mg 2%
Iron 4mg 20%
Potassium 226mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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