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Tapioca Pudding with Tender Coconut


"Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert."
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35 m servings 564 cals
Original recipe yields 4 servings

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  1. Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
  2. Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

Nutrition Facts

Per Serving: 564 calories; 27.5 g fat; 82.3 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 595 mg sodium. Full nutrition

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Quick, easy, and yummy even without the unsweetened shredded coconut which I couldn't find at the store. The tapioca, surprisingly, was cooked in roughly five minutes or so, not 25-30 minutes. ...