Tapioca Pudding with Pineapple and Coconut

Tapioca Pudding with Pineapple and Coconut is a gluten free and lacto ovo vegetarian dessert. For $2.38 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 281 calories, 5g of protein, and 15g of fat each. If you have 8 oz. pineapple, egg yolks, honey, and a few other ingredients on hand, you can make it. 2 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Users who liked this recipe also liked Tapioca Pudding with Pineapple and Coconut, Pineapple-Coconut Tapioca, and Coconut Tapioca Pudding.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

200ml / 6.8 fl oz. coconut milk

2 egg yolks

250ml / 8.5 fl oz. full milk

2 tsp honey (or to taste)

1 lime

250gr / 8.8 oz. diced pineapple

A pinch of salt

1 tbsp sugar

65gr / 2.3 oz. of pearl tapioca (the smaller pearls)

1 vanilla pod

Equipment:

sauce pan

whisk

bowl

frying pan

food processor

Cooking instruction summary:

  1. The place to start is with the tapioca, the pudding is a custard. So, in a heavy bottomed saucepan add the full milk, salt, tapioca, the seeds from the vanilla pod, and the empty vanilla pod. Bring this mix to a gentle simmer and stir occasionally. Do this until the tapioca is translucent and tender, this takes about 20 minutes. When cooked, stir in the coconut milk.
  2. While the tapioca mix is cooking you can whisk the egg yolks and sugar together in a bowl - quite big as it has to hold half of your tapioca mix too. Mix the egg and sugar together until the color lightens.
  3. Taking your cooked tapioca mix from the heat, pour half of it into the bowl with the eggs and sugar, whisk together using a metal hand whisk. Then pour this back into the pan and place on a medium heat.
  4. On a medium heat keep whisking until the mix thickens, this takes about 5 minutes or so. It is important not to use too high a heat as the eggs will scramble. The mix will not become really thick, the chilling process with thicken it further. I like to check the sweetness level at this stage, you can add a little more sugar if you wish, but if you do, stir it through until it dissolves. Put your tapioca pudding in a clean, cool bowl, remove the vanilla bean and set aside to cool. When it has cooled, cover with cling film and put in the fridge.
  5. Now for the pineapple. Combine the fruit with the honey, lime juice and most of the zest. Keep back a little lime zest to dress.
  6. Place half of the mix in a food processor and blend until smooth. Transfer this back into the bowl with the rest of the pineapple and stir together check the flavour and add more honey or lime if you wish.
  7. Once your tapioca has chilled, place some of the pineapple mix in the bottom of your serving dishes, then add the tapioca and top with a little pineapple and some lime zest to finish.

 

Step by step:


1. The place to start is with the tapioca, the pudding is a custard. So, in a heavy bottomed saucepan add the full milk, salt, tapioca, the seeds from the vanilla pod, and the empty vanilla pod. Bring this mix to a gentle simmer and stir occasionally. Do this until the tapioca is translucent and tender, this takes about 20 minutes. When cooked, stir in the coconut milk.While the tapioca mix is cooking you can whisk the egg yolks and sugar together in a bowl - quite big as it has to hold half of your tapioca mix too.

2. Mix the egg and sugar together until the color lightens.Taking your cooked tapioca mix from the heat, pour half of it into the bowl with the eggs and sugar, whisk together using a metal hand whisk. Then pour this back into the pan and place on a medium heat.On a medium heat keep whisking until the mix thickens, this takes about 5 minutes or so. It is important not to use too high a heat as the eggs will scramble. The mix will not become really thick, the chilling process with thicken it further. I like to check the sweetness level at this stage, you can add a little more sugar if you wish, but if you do, stir it through until it dissolves. Put your tapioca pudding in a clean, cool bowl, remove the vanilla bean and set aside to cool. When it has cooled, cover with cling film and put in the fridge.Now for the pineapple.

3. Combine the fruit with the honey, lime juice and most of the zest. Keep back a little lime zest to dress.

4. Place half of the mix in a food processor and blend until smooth.

5. Transfer this back into the bowl with the rest of the pineapple and stir together check the flavour and add more honey or lime if you wish.Once your tapioca has chilled, place some of the pineapple mix in the bottom of your serving dishes, then add the tapioca and top with a little pineapple and some lime zest to finish.


Nutrition Information:

Quickview
281 Calories
5g Protein
14g Total Fat
35g Carbs
6% Health Score
Limit These
Calories
281k
14%

Fat
14g
23%

  Saturated Fat
11g
69%

Carbohydrates
35g
12%

  Sugar
16g
18%

Cholesterol
104mg
35%

Sodium
46mg
2%

Get Enough Of These
Protein
5g
10%

Manganese
0.98mg
49%

Vitamin C
35mg
43%

Phosphorus
155mg
16%

Iron
2mg
13%

Calcium
116mg
12%

Copper
0.2mg
10%

Magnesium
38mg
10%

Vitamin B2
0.16mg
10%

Selenium
6µg
9%

Vitamin B12
0.52µg
9%

Potassium
300mg
9%

Folate
33µg
8%

Vitamin B6
0.16mg
8%

Vitamin D
1µg
8%

Vitamin B1
0.12mg
8%

Vitamin B5
0.78mg
8%

Fiber
1g
6%

Zinc
0.86mg
6%

Vitamin A
278IU
6%

Vitamin B3
0.72mg
4%

Vitamin E
0.31mg
2%

covered percent of daily need
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