Toasted-Coconut Tapioca

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 3/4 cup light coconut milk ⓘ
  • 3/4 cup fat-free milk ⓘ
  • 3 tablespoons sugar ⓘ
  • 4 teaspoons uncooked quick-cooking tapioca ⓘ
  • 2 tablespoons egg substitute ⓘ
  • Dash of salt ⓘ
  • 1/4 teaspoon vanilla extract ⓘ
  • 2 tablespoons flaked sweetened coconut, toasted ⓘ

Instructions

  1. Combine the first 6 ingredients in a medium saucepan, and let stand 5 minutes. Bring to a boil over medium-high heat, stirring constantly. Remove from heat, and stir in vanilla. Divide mixture evenly between 2 dessert bowls. Cover and chill until thick. Sprinkle each serving with 1 tablespoon toasted coconut.

Nutrition & Diet Analysis (per serving)

446 kcal 22% DV
Protein Fat Carbs

Macronutrients

Protein 6.1g 12% DV
Total Fat 17.2g 22% DV
Carbs 55g 20% DV
Fiber 4.2g 15% DV
Sugar 18.4g 37% DV

Electrolytes

Sodium 9832.5mg 100% DV
Potassium 375mg 8% DV
Cholesterol 1.5mg 1% DV

Vitamins & Minerals

Vitamin A 49.8mcg 6% DV
Vitamin C 14.6mg 16% DV
Vitamin D 0.8mcg 4% DV
Calcium 148mg 11% DV
Iron 3.7mg 20% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

egg substitute sugar vanilla light coconut milk coconut milk tapioca salt

You May Also Like

🥦

Chocolate-Cherry Crumb Cake

VegetarianDairy
220 kcal 4.1g protein
🥦

Quick Pasta Sauce

VegetarianDairy
301 kcal 18g protein
🥦

Healthy Three Grain Muffins

VegetarianDairy
882 kcal 27g protein
🥗

Sauce Picante

VeganVegetarian
242 kcal 14.4g protein
🥦

Aloha Quick Bread

VegetarianDairy
870 kcal 12.2g protein
🥦

Florida Pudding Dessert

VegetarianDairy
489 kcal 4.9g protein
Vegetarian recipes → Dairy recipes → All recipes →