- 2/3 cup quick cooking pearl tapioca
- 2 (14 ounce) cans coconut milk
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 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.
- 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.
05/21/2018
recipepes.com
Coconut Tapioca Pudding, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
