Pineapple-Coconut Tapioca

Name: Pineapple-Coconut Tapioca
Ingredients: Cooking spray; 3/4 cup sugar; 1/2 cup regular small pearl tapioca; 2 (13.5-ounce) cans light coconut milk; 1 large egg; 1/2 cup finely chopped fresh pineapple; 1/2 cup flaked sweetened coconut, toasted

7 ingredients

2 steps

Ingredients

Cooking spray
3/4 cup sugar
1/2 cup regular small pearl tapioca
2 (13.5-ounce) cans light coconut milk
1 large egg
1/2 cup finely chopped fresh pineapple
1/2 cup flaked sweetened coconut, toasted

Directions

1

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.)
2

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.