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Tapioca Pudding with Tender Coconut
July 16, 2016

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. Yeah! I would have liked it better with only 3/4 cup of sugar, but you decide. I also put in the whole can of coconut cream, but one cup probably would have been fine. I added a beaten egg when the tapioca was still slightly hot because I wanted to make sure the pudding would be thick enough. I also added 1 teaspoon vanilla.

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