Coconut Tapioca Pudding Food

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COCONUT TAPIOCA



Coconut Tapioca image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Number Of Ingredients 0

Steps:

  • Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.

COCONUT TAPIOCA PUDDING (RICE COOKER)



Coconut Tapioca Pudding (Rice Cooker) image

For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.

Provided by duonyte

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 1/4 cups canned unsweetened coconut milk
3/4 cup small pearl tapioca
3/4 cup sugar
1 large egg, beaten
1 pinch salt
2 1/2 teaspoons pure vanilla extract

Steps:

  • Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
  • Open the cover and stir briefly every 20 minutes, then close cover.
  • At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
  • Let cool. Serve warm, or refrigerate covered with plastic wrap.
  • Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Provided by Busters friend

Categories     Dessert

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 8

13 1/2 ounces coconut milk
1 cup milk
1/2 cup sugar
1/2 cup sweetened flaked coconut
1/4 cup quick-cooking tapioca
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Steps:

  • Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
  • Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
  • Stir in vanilla and coconut extracts.
  • Cover and cool for 20 minutes.
  • Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large egg
1 (13 1/2 ounce) can coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/2 cup small pieces fresh pineapple or 1 (5 1/2 ounce) can pineapple chunks, drained and cut into smaller pieces

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.

Nutrition Facts : Calories 631.8, Fat 23.6, SaturatedFat 20.4, Cholesterol 59.3, Sodium 183.8, Carbohydrate 101.8, Fiber 0.9, Sugar 90.7, Protein 6.1

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.

Provided by Jennifer

Categories     Desserts     Custards and Pudding Recipes

Time 35m

Yield 8

Number Of Ingredients 6

⅔ cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
¼ teaspoon salt
½ cup white sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
  • Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 26.6 g, Cholesterol 23.3 mg, Fat 21.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 18.7 g, Sodium 94.3 mg, Sugar 13 g

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

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

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

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.

TRUVIA COCONUT TAPIOCA PUDDING



Truvia Coconut Tapioca Pudding image

I'm on a sugar-free, dairy-free diet for health reasons (it was a last resort, believe me!) and got sick of soymilk. This recipe is based on Minute Tapioca's classic recipe for Tapioca Pudding. I hope you enjoy it as much as I do!

Provided by laurenlikesfood

Categories     Dessert

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup quick-cooking tapioca (I use Let's Do...Organic's Tapioca granules)
4 packets of truvia artificial sweetener
1 egg, lightly beaten
1/8 teaspoon nutmeg
1 (14 ounce) can unsweetened coconut milk
1 cup water (or 1 cup milk)
1 teaspoon vanilla
1/4 cup shredded coconut (optional)

Steps:

  • In a saucepan, whisk ingredients together.
  • Let sit for 5 minutes.
  • Then, bring mixture to a boil over medium heat, stirring often.
  • Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
  • Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
  • Enjoy!
  • Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be "safe" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.

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Top Asked Questions

How do you make tapioca pudding with coconut milk and eggs?
Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved. Beat the egg in a bowl until smooth.
How to cook tapioca pearls with coconut milk?
Instructions Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes. Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened.
How do you make old school tapioca pudding?
Old-school tapioca pudding gets a tasty refresh so you can leave memories of “fish eyes and glue” in the past. In saucepan, stir together coconut milk, milk, tapioca, sugar, eggs and salt; let stand for 5 minutes. Bring to boil over medium heat, stirring constantly.
Is coconut tapioca pudding gluten free?
This coconut-tapioca pudding recipe is a quick and easy dessert to prepare. Not only is it delicious and good for you, but it is also vegan and gluten-free. Tapioca comes from the cassava plant. It is a root vegetable, not a grain, which is why it's gluten-free.

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