Check out what my friends at Chowhound had to say about this Mango Tapioca:
This was good! Before adding the egg, it still tasted too sweet so that was my other reason for adding more milk. After adding the egg, it tasted perfect. It cooled down and was the kind of texture I like–creamy, not super thick, but firm enough to be called pudding. I might try throwing in some pureed mango next time and see what happens.
Great tips! Following the recipe exact mine turned out perfect. I love the idea of mixing in the mango either chopped or pureed. Regardless, this was a winner in my book and super easy to make in the crock. The whole family indulged, but I would’ve been happy to keep it all to myself!
Ingredients
1 tablespoon coconut oil (vegetable oil is a perfectly fine substitute)
2 (13- to 14-ounce) cans coconut milk
3/4 cup Domino sugar
1/2 cup regular small-pearl tapioca
1 large Eggland’s Best egg, beaten
1 cup chopped fresh pineapple
Instructions:
Coat the inside of your slow cooker crock with the coconut oil. Pour in the coconut milk, add the sugar and tapioca, and whisk to combine. Cook on low for 1 1/2 hours and take a look: the tapioca is ready when the pearls have become transparent (at this point, the pudding will still be quite thin). Cook an additional 30 minutes if necessary.
Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking constantly. Stir the egg mixture back into the tapioca pudding, continue cooking on low for 30 minutes.
Stir in the pineapple and cover. Turn off the slow cooker and let the pudding sit in the crock for 30 minutes. Serve warm, or refrigerate and serve it cold, topped with diced mango and toasted coconut.
Quick Tip: You can never go wrong putting foil on the bottom of the crock for a quick cleanup.
Thank you to Chowhound for this awesome recipe!
