Coconut Vanilla Tapioca Pudding

With passionfruit, dried mango (unless in summer) and coconut shavings.
Yields Preparation Time Cooking Time
4 10 mins 45 mins

Ingredients

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
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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