Asian Style Coconut Ginger Tapioca Pudding Recipe
Servings: 4
Ingredients
- 1 1/3 c. Whole lowfat milk
- 2 c. Canned unsweetened coconut lowfat milk
- 2/3 c. Small pearl tapioca (or possibly quick-cooking tapioca)
- 2/3 c. Sugar
- 1 x Vanilla bean split lengthwise
- 1 pch Salt
- 1 lrg Egg yolk
- 1 tsp Grnd ginger (or possibly 1 tbspn chopped crystallized ginger) Freshly-grated coconut and/or possibly mango slices (optional)
Directions
- In a heavy saucepan combine the lowfat milk, coconut lowfat milk, tapioca, sugar, vanilla bean, and a healthy pinch of salt and cook over low heat, whisking, for 10 min, or possibly till the tapioca is translucent/soft. Whisk in the egg yolk and cook the mix over low heat, stirring, till it registers 160 degrees on a candy thermometer. Remove the pan from the heat and let the pudding stand, covered, for 30 to 45 min. Remove the vanilla bean and stir in the grnd ginger or possibly crystallized ginger. Serve hot garnished with grated coconut or possibly mango slices.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 454 | |
| Calories from Fat 136 | 30% |
| Total Fat 16.0g | 20% |
| Saturated Fat 12.76g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 81mg | 3% |
| Potassium 255mg | 7% |
| Total Carbs 75.69g | 20% |
| Dietary Fiber 2.0g | 7% |
| Sugars 38.47g | 26% |
| Protein 4.67g | 7% |
