Reviews (2) Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 10 3 star values: 4 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 06/17/2013 I've made it with light coconut milk, and coconut milk beverage as a substitute for milk. I also added some lime zest....It's still cooling, but the tastes I've had so far are delicious! Martha Stewart Member Rating: Unrated 09/29/2009 This is easily one of my favorite light desserts. I usually serve it with fresh mango instead of toasted coconut. I've used both light and regular coconut milk and prefer the light in flavor and consistency.
Back to Coconut Tapioca Pudding All Reviews for Coconut Tapioca Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Coconut Tapioca Pudding Recipe Summary prep: 20 mins total: 3 hrs Servings: 4
Ingredients Ingredient Checklist 1 large egg 1 can (13 1/2 ounces) coconut milk 1 1/2 cups milk 1/2 cup sugar 3 tablespoons quick-cooking tapioca 1 teaspoon vanilla extract 1/3 cup sweetened shredded coconut 1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces
Gallery Coconut Tapioca Pudding
Recipe Summary prep: 20 mins total: 3 hrs Servings: 4
Gallery
Coconut Tapioca Pudding
Coconut Tapioca Pudding
Coconut Tapioca Pudding
Recipe Summary prep: 20 mins total: 3 hrs Servings: 4
Recipe Summary
prep: 20 mins total: 3 hrs
Servings: 4
prep: 20 mins
total: 3 hrs
prep:
20 mins
total:
3 hrs
Servings: 4
4
Ingredients
Ingredients
- 1 large egg 1 can (13 1/2 ounces) coconut milk 1 1/2 cups milk 1/2 cup sugar 3 tablespoons quick-cooking tapioca 1 teaspoon vanilla extract 1/3 cup sweetened shredded coconut 1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces
Directions
In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 10 3 star values: 4 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 06/17/2013 I've made it with light coconut milk, and coconut milk beverage as a substitute for milk. I also added some lime zest....It's still cooling, but the tastes I've had so far are delicious! Martha Stewart Member Rating: Unrated 09/29/2009 This is easily one of my favorite light desserts. I usually serve it with fresh mango instead of toasted coconut. I've used both light and regular coconut milk and prefer the light in flavor and consistency.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 10 3 star values: 4 2 star values: 3 1 star values: 0
Add Rating & Review
21 Ratings 5 star values: 4 4 star values: 10 3 star values: 4 2 star values: 3 1 star values: 0
21 Ratings 5 star values: 4 4 star values: 10 3 star values: 4 2 star values: 3 1 star values: 0
21 Ratings 5 star values: 4 4 star values: 10 3 star values: 4 2 star values: 3 1 star values: 0
5 star values: 4 4 star values: 10 3 star values: 4 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 06/17/2013 I've made it with light coconut milk, and coconut milk beverage as a substitute for milk. I also added some lime zest....It's still cooling, but the tastes I've had so far are delicious! Martha Stewart Member Rating: Unrated 09/29/2009 This is easily one of my favorite light desserts. I usually serve it with fresh mango instead of toasted coconut. I've used both light and regular coconut milk and prefer the light in flavor and consistency.Martha Stewart Member
Rating: Unrated 06/17/2013
I’ve made it with light coconut milk, and coconut milk beverage as a substitute for milk. I also added some lime zest….It’s still cooling, but the tastes I’ve had so far are delicious!
Rating: Unrated
Rating: Unrated 09/29/2009
This is easily one of my favorite light desserts. I usually serve it with fresh mango instead of toasted coconut. I’ve used both light and regular coconut milk and prefer the light in flavor and consistency.
All Reviews for Coconut Tapioca Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut Tapioca Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
