Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
571
Calories
17g
Protein
40g
Fat
36g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
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
- 2 cups pearls of tapioca
- 3 cups cow's milk or coconut milk (depending on desired consistency), cold
- ⅛–⅓ cup white sugar
- 1–2 eggs , separated
- Salt to taste
- Vanilla extract
Directions
1
Soak the tapioca pearls soaking in the cold milk for several hours to overnight.
2
Bring the milk, hydrated tapioca, and sugar to very slow boil . Stir constantly for 20 minutes or until pearls are uniformly translucent.
3
Whip the egg whites until fluffy.
4
Whip the egg yolks until pale, then mix them into the pudding. Cook for another minute, vigorously stirring.
5
Remove pudding from heat. Mix in salt, then thoroughly fold in whipped egg whites and vanilla.
6
Serve hot or chilled, by itself, or as a topping.
Recipe sourced from
wikibooks