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.
Coat a 4-quart electric slow cooker with cooking spray.
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.)
Place egg in a medium bowl; stir with a whisk.
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.
Serve warm or chilled. Top each serving with toasted coconut.