Old-school tapioca pudding gets a tasty refresh so you can leave memories of “fish eyes and glue” in the past.
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Garnish:
Method
In saucepan, stir together coconut milk, milk, tapioca, sugar, eggs and salt; let stand for 5 minutes. Bring to boil over medium heat, stirring constantly. Remove from heat; let cool.
Divide tapioca among dessert cups. Sprinkle crumbled cookie pieces over top; garnish with raspberries and mint leaves. Serve warm or cold.
Test Kitchen Tip: Depending on the brand, coconut milk can be very thick. If this is the case, you can thin out the mixture by stirring in a bit of milk.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 65 mg
- Sugars 18 g
- Protein 4 g
- Calories 255
- Total fat 15 g
- Cholesterol 65 mg
- Saturated fat 13 g
- Total carbohydrate 25 g
