Coconut, Mango, Pineapple – a tropical medley bursting with sunshine!
It’s tapioca that often gets a bum rap. What are these chewy little balls doing in my pudding!
Tapioca hails from Brazil primarily and South America. It is a starch from the cassava root. It was carried by Spanish and Portuguese explorers to the West Indies and Africa and now is cultivated worldwide.
The translucent pearls are favored for use in puddings as they are a pure starch – providing thickening and body to the pudding. But admittedly, some folks just don’t like those little pearls rolling around in their mouth. That may be changing now with the popularity of Asian Bubble Teas!
The flavors of coconut, mango and pineapple in this pudding made with coconut milk are fresh and inviting.
Try it and see! And you tapioca haters – let us know if this recipe converts you!
SLOW COOKER COCONUT TAPIOCA PUDDING WITH MANGO
1 tablespoon coconut oil (vegetable oil is a perfectly fine 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
1 medium mango, peeled and diced
1/2 cup flaked sweetened coconut, toasted
Coat the inside of your slow cooker crock with the coconut oil. Pour in the coconut milk, add the sugar and tapioca, and stir with a whisk to combine. Cook on low for 1 1/2 hours and take a look: You’ll know the tapioca is ready when the pearls have become transparent (the pudding will still be quite thin). Cook an additional 30 minutes if necessary.
Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking constantly. Stir the egg mixture back into the tapioca pudding and cook on low for 30 minutes.
Stir in the pineapple and cover. Turn off the slow cooker and let the pudding sit in the crock for 30 minutes. Serve warm, or refrigerate and serve it cold. Either way, top each serving with diced mango and toasted coconut.
Thanks to Chow for sharing the image this recipe adapted from Cooking Light Magazine.