Coconut Tapioca Pudding

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a medium saucepan, lightly beat egg.
• 2 add coconut milk, milk, sugar, and tapioca, whisk to combine.
• 3 set aside, at least 5 minutes, until tapioca is slightly softened.
• 4 stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
• 5 transfer mixture to a bowl, cover with plastic wrap.
• 6 let cool until no longer hot, about 30 minutes.
• 7 refrigerate until cold, 2 to 3 hours (or up to 3 days).
• 8 meanwhile, preheat oven to 350 degrees.
• 9 spread coconut in a single layer on a rimmed baking sheet.
• 10 toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
• 11 just before serving, whisk pudding to loosen.
• 12 divide among four serving glasses or dishes.
• 13 top with pineapple and toasted coconut.