Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut Tapioca Pudding Recipe
    Lost? Site Map

    Coconut Tapioca Pudding

    Coconut Tapioca Pudding. Photo by Calee

    1/1 Photo of Coconut Tapioca Pudding

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Charlotte J's Note:

    Cooling time about 3 hours

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, lightly beat egg.
    2. 2
      Add coconut milk, milk, sugar, and tapioca, whisk to combine.
    3. 3
      Set aside, at least 5 minutes, until tapioca is slightly softened.
    4. 4
      Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
    5. 5
      Transfer mixture to a bowl, cover with plastic wrap.
    6. 6
      Let cool until no longer hot, about 30 minutes.
    7. 7
      Refrigerate until cold, 2 to 3 hours (or up to 3 days).
    8. 8
      Meanwhile, preheat oven to 350 degrees.
    9. 9
      Spread coconut in a single layer on a rimmed baking sheet.
    10. 10
      Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
    11. 11
      Just before serving, whisk pudding to loosen.
    12. 12
      Divide among four serving glasses or dishes.
    13. 13
      Top with pineapple and toasted coconut.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:

    • on March 14, 2007

      55

      This is very good tapioca pudding. I love the addition of the coconut milk followed the recipe except I didn`t have any pineapple so I topped it with sliced bananas. The toasted coconut is very nice topping as well. It wasn`t overly sweet which is a good thing. Thanks Charlotte J for a great recipe and one that we will make again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Coconut Tapioca Pudding

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 631.7
     
    Calories from Fat 212
    33%
    Total Fat 23.6 g
    36%
    Saturated Fat 20.3 g
    101%
    Cholesterol 59.3 mg
    19%
    Sodium 183.7 mg
    7%
    Total Carbohydrate 101.7 g
    33%
    Dietary Fiber 0.8 g
    3%
    Sugars 90.7 g
    362%
    Protein 6.0 g
    12%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes