COCONUT TAPIOCA PUDDING
Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 8
Steps:
- 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.
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