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Recipe: Tapioca Pudding With Coconut
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Yield: 6 Servings
1/4 c Quick tapioca
3/4 c Sugar
1/4 ts Salt
3 Egg yolks
2 1/4 c Milk
3/4 c Cream of coconut
1 c Heavy cream
1/4 c Grated coconut; toasted
Sprigs of mint; for garnish
Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks,
milk, and cream of coconut. Stirring often, until it thickens, about 10 to
15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream
until stiff. Fold heavy cream and toasted coconut into the cooled tapioca.
Refrigerate until ready to serve. Garnish with sprigs of mint, if desired.
1/4 c Quick tapioca
3/4 c Sugar
1/4 ts Salt
3 Egg yolks
2 1/4 c Milk
3/4 c Cream of coconut
1 c Heavy cream
1/4 c Grated coconut; toasted
Sprigs of mint; for garnish
Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks,
milk, and cream of coconut. Stirring often, until it thickens, about 10 to
15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream
until stiff. Fold heavy cream and toasted coconut into the cooled tapioca.
Refrigerate until ready to serve. Garnish with sprigs of mint, if desired.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Tapioca, Pudding, Coconut
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