Coconut Tapioca Pudding

By ladydee009

For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.

Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

Ingredients

• 3 1/4 cups canned unsweetened coconut milk
• 3/4 cup small pearl tapioca
• 3/4 cup sugar
• 1 large egg, beaten
• 1 pinch salt
• 2 1/2 teaspoons pure vanilla extract

Details

Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

1

Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.


2

Open the cover and stir briefly every 20 minutes, then close cover.


3

At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.


4

Let cool. Serve warm, or refrigerate covered with plastic wrap.