Latest revision as of 02:11, 18 November 2013

Serves: 4

Active Time: 20 minutes

Total Time: 3 hours

From: http://www.marthastewart.com/336551/coconut-tapioca-pudding

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

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.