• Prep Time: 10 mins
  • Cooking Time: 2 hours 30 mins
  • Serves: 9

Pineapple-Coconut Tapioca

  • Recipe Submitted by on

 Ingredients List

  • 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.

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