Tapioca Coconut Pudding
Emeril Lagasse’s recipe whips heavy cream and folds it into the pudding after it has cooled. Martha Stewart’s recipe uses coconut milk instead of cream of coconut to add extra coconut flavor and adds pineapple pieces for a tropical touch. Other recipes top with mango. papaya, and/or kiwi.
Pineapple Tapioca Pudding recipe with shredded coconut (no coconut milk) below
Pearl Tapioca Pudding recipe
Tapioca Coconut Pudding
Recipe courtesy of Emeril Lagasse
1/4 cup quick tapioca
3/4 cup sugar
1/4 teaspoon salt
3 egg yolks
2 1/4 cup milk
3/4 cup cream of coconut
1 cup heavy cream
1/4 cup 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. Stir often, until it thickens, about 10 to15 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.
Pineapple Tapioca Pudding
from https://www.stuffedatthegills.ca/
FMM: This was pretty good. Definitely did not need the 1/2 cup sugar. I went with the person who posted the recipe’s suggestion. It could have used less pineapple, I thought. The tapioca was barely discernable. I made this primarily to use up some crushed pineapple I had.
Pineapple Tapioca Pudding
Orange Pineapple Pudding: Add 1 very well drained can of Mandarin Oranges to the recipe.
1 1/2 cups pineapple juice (saved from the drained pineapple)
3-4 tablespoons minute tapioca (use 3 tablespoons for a softer pudding)
1/2 cup sugar, or to taste (recipe author suggests 1/4 cup)
1/2 cup shredded coconut
1 19 oz/540 ml can of crushed pineapple, drained (save the juice)
Pinch of salt
2 cups whipped cream or whipped topping
Additional whipped cream for garnish, optional
Maraschino cherries for garnish, optional
Before starting the pudding drain a 19 oz/540 ml can of crushed pineapple. You don't have to squeeze the pineapple dry but press the pineapple against the stainer to extract most of the juice. Save the juice for the liquid in the recipe. Add water to make up the 1 1/2 cups of juice.
In a medium saucepan soak tapioca in pineapple juice for 5 minutes. Place saucepan over medium heat. While stirring, boil pineapple juice and tapioca until clear. Stir in sugar, coconut, crushed pineapple and salt. (You may wish to use less sugar because pineapple is quite sweet as it is and remember whipped topping is also sweet. I used a little more than 1/4 cup of sugar.)
Remove from heat and cool to room temperature. When cool fold in whipped cream/topping. Pour into a pretty serving dish or into individual dishes and refrigerated until ready to eat. Top with additional whipped cream and a cherry if desired.
Makes 4-6 servings.
Coconut Tapioca Pudding
from https://www.marthastewart.com/
FMM: I did not have the pineapple, but I thought the pearl tapioca pudding I made better and the coconut milk in this recipe did not have a lot of flavor. I would make the pearl tapioca recipe and just add toasted coconut and pineapple to that.
1 large egg
1 can (13 1/2 ounces) coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces
Step 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.
Step 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 to 3 hours (or up to 3 days).
Step 3
Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
Step 4
Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.
