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Tapioca Pudding with Pineapple and Coconut

 
One serving costs about $2.38

$2.38 per serving

2 people like this recipe

2 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:46%

Spoonacular Score: 46%

 

Tapioca Pudding with Pineapple and Coconut might be a good recipe to expand your dessert recipe box. For $2.38 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 15g of fat, and a total of 281 calories. This recipe serves 4. Not a lot of people made this recipe, and 2 would say it hit the spot. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up 8 fl oz. coconut milk, salt, vanilla pod, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Foodista. Overall, this recipe earns a not so amazing spoonacular score of 40%. Try Tapioca Pudding with Pineapple and Coconut, Pineapple-Coconut Tapioca, and Coconut Tapioca Pudding for similar recipes.

Tapioca Pudding on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
6.46 oz
6.46 oz .8 fl oz. coconut milk
.8 fl oz. coconut milk
2
2  egg yolks
egg yolks
1.06 cups
1.06 cups .5 fl oz. full milk
.5 fl oz. full milk
2 tsps
2 tsps honey
honey
1
1  lime
lime
8.82 oz
8.82 oz diced .8 oz. pineapple
diced .8 oz. pineapple
1 pinch
1 pinch salt
salt
1 Tbsp
1 Tbsp sugar
sugar
2.29 oz
2.29 oz .3 oz. of pearl tapioca
.3 oz. of pearl tapioca
1
1  vanilla bean pod
vanilla bean pod
6.46 oz .8 fl oz. coconut milk
6.46 oz
.8 fl oz. coconut milk
2  egg yolks
2
egg yolks
1.06 cups .5 fl oz. full milk
1.06 cups
.5 fl oz. full milk
2 tsps honey
2 tsps
honey
1  lime
1
lime
8.82 oz diced .8 oz. pineapple
8.82 oz
diced .8 oz. pineapple
1 pinch salt
1 pinch
salt
1 Tbsp sugar
1 Tbsp
sugar
2.29 oz .3 oz. of pearl tapioca
2.29 oz
.3 oz. of pearl tapioca
1  vanilla bean pod
1
vanilla bean pod

Equipment

food processor
food processor
whisk
whisk
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan
food processor
food processor
whisk
whisk
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.38
Ingredient
200 milliliters .8 fl oz. coconut milk
2 egg yolks
250 milliliters .5 fl oz. full milk
2 teaspoons honey
1 lime
250 grs diced .8 oz. pineapple
1 tablespoon sugar
65 grs .3 oz. of pearl tapioca
1 vanilla bean pod
Price
$1.17
$0.48
$0.35
$0.17
$0.25
$0.83
$0.02
$1.16
$5.09
$9.51

Nutritional 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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