Coconut Tapioca Pudding with a Tropical Twist
Indulge in the creamy richness of coconut milk and the comforting warmth of tapioca pudding, infused with the sweetness of fresh pineapple and the crunch of toasted coconut flakes.
A Refreshing Dessert for Any Occasion
This slow cooker recipe, inspired by Cooking Light magazine, yields 9 servings of velvety pudding that’s perfect for warm weather gatherings or cozy nights in. With a difficulty level of easy and a total cooking time of just 2 hours and 30 minutes, you can’t go wrong!
Gather Your Ingredients
- 1 tablespoon coconut oil (or vegetable oil as a substitute)
- 2 (13- to 14-ounce) cans coconut milk
- 3/4 cup sugar
- 1/2 cup regular small-pearl tapioca
- 1 large egg, beaten
- 1 cup chopped fresh pineapple
- For garnishing: 1 medium mango, peeled and diced; 1/2 cup flaked sweetened coconut, toasted
Slow Cooker Magic
Coat the inside of your slow cooker crock with coconut oil, then pour in the coconut milk, sugar, and tapioca. Whisk to combine and cook on low for 1 1/2 hours. Check on the tapioca pearls – they should be transparent, indicating they’re ready. If not, cook for an additional 30 minutes.
The Final Touches
In a small bowl, whisk together 1/2 cup of the warm tapioca mixture and the beaten egg. Stir the egg mixture back into the pudding and cook for 30 minutes more. Finally, stir in the chopped pineapple and cover. Let the pudding sit for 30 minutes before serving warm or chilled, topped with diced mango and toasted coconut flakes.
Serve and Enjoy!
This Coconut Tapioca Pudding is a tropical getaway in a bowl, perfect for satisfying your sweet tooth and transporting you to a paradise of flavors. So go ahead, indulge in this creamy delight and let the warmth of the slow cooker do the rest!
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