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Coconut Tapioca Pudding
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1/3 cup | small pearl tapioca |
1 can | coconut milk, (13.5oz) |
1 cup | milk |
1/4 cup | sugar |
1 tsp | vanilla |
3/4 | flaked coconut |
1/2 cup | chopped mango, papaya or kiwi, if desired. |
In medium pan, cook tapioca in boiling water for about 5-7 minutes. Drain in a fine strainer and set aside. Using the same pan, over medium heat add coconut milk, sugar, milk and vanilla. Simmer 5 minutes until warm.
Stir drained tapioca into mixture. Cook, stirring often until tapioca is clear and tender. About 4-5 minutes.
Let pudding cool. Add a little more milk if pudding seams thick. Spoon into tall glasses and top with coconut and fruit.
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