 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 large egg |
1 can(s) coconut milk (13.5 ounces) |
1 1/2 cup(s) milk |
1/2 cup(s) sugar |
3 tablespoon(s) quick cooking tapioca |
1 teaspoon(s) vanilla extract |
1/3 cup(s) sweetened shredded coconut |
5 1/2 ounce(s) pineapple chunks drained and cut into smaller pieces |
Directions:
1. 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.
2. 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, 2-3 hours.
3. Meanwhile, preheat oven to 350F. Spread coconut in a single layer on a rimmed baking sheet. Toast tossing once or twice, until golden 10-15 minutes; let cool.
4. Just before serving, whisk pudding to loosen. Divide among four serving glasses; top with pineapple and toasted coconut.
|
|