Name: Coconut Vanilla Tapioca Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 strips Dried Mango; 9 tsps Sugar; 5 1/2 servings Whole Milk; 4 servings Unsweetened Coconut Milk; 8 Passion Fruit; 2 large Egg Yolks; 1 dash Salt; 1 tsp Vanilla Extract; 1/2 cup Dry Pearl Tapioca; 100 g Dried Coconut

Ingredients

4 strips dried mango

9 tsps sugar

550 ml whole milk

400 ml unsweetened coconut milk

8 passion fruit

2 large egg yolks

1 dash salt

1 tsp vanilla extract

1/2 cup dry pearl tapioca

100 g dried coconut

Directions

1.	In pan combine tapioca, whole milk, vanilla and salt. Bring to a simmer whisking occasionally, until tapioca is translucent and tender, about 20 minutes. Whisk in coconut milk.
2.	In small bowl, whisk the egg yolks with the sugar. Gradually whisking in half of the warm tapioca in steady stream. Continue whisking and pour the egg yolk mixture back into the pan. Stir occasionally until thickened, about 5 mins. Take off heat and let it cool before placing in a jar.
3.	Cut mango and coconut into little bite size pieces and add to seperate jar. Cut 2 passion fruits with each serving when eating.
4.	Let pudding sit in the fridge overnight to thicken and cool ready to eat for the following days.

Nutritional Summary

There are 486 calories in 1 serving of Coconut Vanilla Tapioca Pudding.

Calorie Breakdown: 50% fat, 42% carbs, 7% prot.

Nutrition Facts

Serving Size

per serve

Energy

2034 kj

486 kcal

Protein

9.12g

Fat

27.72g

Saturated Fat

20.648g

Trans Fat

0g

Polyunsaturated Fat

1.39g

Monounsaturated Fat

2.231g

Cholesterol

105mg

Carbohydrates

52.31g

Sugar

26.95g

Fibre

8.4g

Sodium

144mg

Potassium

317mg

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