Tapioca Pudding Tendered Slowly with Mangoes as Ingredients

Tapioca Pudding Tendered Slowly with Mangoes as Ingredients

Slow cooker Tapioca Pudding with a tropical twist takes just a few ingredients and minimal effort to prepare. Laced with coconut milk and studded with fresh pineapple, this recipe is a spin on a classic comfort food that'll have you drooling.

Yield: 9 servingsDifficulty: EasyPreparation Time: 10 minsCooking Time: 2 hrs 20 mins

Ingredients (8)

• 1 tablespoon coconut oil (vegetable oil can be used as a substitute)
• 2 (13- to 14-ounce) cans coconut milk
• 3/4 cup sugar
• 1/2 cup regular small-pearl tapioca
• 1 large egg, beaten
• 1 cup chopped fresh pineapple

For garnishing:

• 1 medium mango, peeled and diced
• 1/2 cup flaked sweetened coconut, toasted

Instructions

1. Lightly coat the slow cooker crock with the coconut oil. Pour in the coconut milk, add the sugar and tapioca, and mix with a whisk until well combined. Cook on the low setting for 1 1/2 hours. Do not worry if the pudding is still thin at this point – the tapioca will continue to thicken as it cooks.
2. In a small bowl, whisk together 1/2 cup of the warm tapioca mixture with the beaten egg. Stir the eggy mixture back into the pudding and cook for a further 30 minutes. Stir in the chopped pineapple and cover the slow cooker.
3. Let the pudding sit in the crock for 30 minutes before serving, warm or chilled. Garnish each serving with some diced mango and toasted flakes of coconut.

While there's no exact recipe for Mango Tapioca Pudding from Cooking Light, you can explore the following basic recipe for a similar dessert:

Ingredients:

• 1 cup tapioca pearls
• 3 cups water
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 cup diced fresh mango
• Optional: additional honey or condensed milk for sweetness

Instructions:

1. Begin by rinsing the tapioca pearls under cold running water and soaking them for an hour before cooking in water or a slow cooker.
2. Cook the tapioca for 3-4 hours in a slow cooker or until it turns completely translucent.
3. Mix coconut milk, sugar, and vanilla extract. Stir it into the cooked tapioca.
4. Add diced mango to the mix, adjusting the sweetness as needed.

Serve your Mango Tapioca Pudding warm or chilled and enjoy this delightful blend of fruity flavors and creamy texture.

1. This Slow Cooker Tapioca Pudding with a tropical twist is not only easy to prepare, but also packed with nutritious ingredients like coconut milk and fresh pineapple.
2. If you're looking to try a similar pudding recipe, consider the Mango Tapioca Pudding from Cooking Light, which incorporates the refreshing flavors of mango and coconut.
3. Remember to refrigerate your Mango Tapioca Pudding for at least a few hours or until fully chilled before serving.

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