Photo: Pranjall Kumar
Slow Cooker Coconut Tapioca Pudding with Mango Recipe
8 ingredients
10 min + 2 hr 30 min
9 servings
openrecipes
An easy dessert recipe for slow cooker tapioca pudding made with coconut milk and pineapple, topped with fresh mango and toasted coconut.
Estimated Nutrition (whole recipe, rough)
710
Calories
11g
Protein
47g
Fat
70g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon coconut oil (vegetable oil is a perfectly fine 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
- 1 medium mango , peeled and diced
- 1/2 cup flaked sweetened coconut , toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes