Pineapple-Coconut Tapioca

Name: Pineapple-Coconut Tapioca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 1 large egg; 765 grams light coconut milk; 118 milliliters finely chopped fresh pineapple; 177 milliliters sugar; 118 milliliters flaked sweetened coconut, toasted; 118 milliliters regular small pearl tapioca

You can never have too many side dish recipes, so give Pineapple-Coconut Tapiocan a try. Watching your figure? This gluten free, dairy free, fodmap friendly, and vegetarian recipe has 199 calories, 1g of protein, and 7g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 9. If you have coconut, coconut milk, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Coat a 4-quart electric slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

Combine sugar, tapioca, and coconut milk in slow cooker, stirring with a whisk. Cover and cook on LOW for 2 hours or until most of tapioca is transparent. (Pudding will be thin.)

Ingredients you will need

Coconut Milk

Tapioca

Sugar

Equipment you will use

Slow Cooker

Whisk

Place egg in a medium bowl; stir with a whisk.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Add 1/2 cup hot tapioca mixture to egg, stirring constantly with a whisk. Stir egg mixture into remaining tapioca mixture in slow cooker. Cover and cook on LOW for 30 minutes. Turn off slow cooker. Stir pineapple into tapioca mixture; cover and let stand 30 minutes.

Ingredients you will need

Pineapple