Pineapple-Coconut Tapioca
- 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
- 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.
cooking spray, sugar, regular small pearl tapioca, light coconut milk, egg, fresh pineapple, coconut
Taken from www.myrecipes.com/recipe/pineapple-coconut-tapioca (may not work)