Tapioca Pudding With Coconut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce12 | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Quick tapioca |
| 3/4 | c | Sugar |
| 1/4 | t | Salt |
| 3 | Egg yolks | |
| 2 1/4 | c | Milk |
| 3/4 | c | Cream of coconut |
| 1 | c | Heavy cream |
| 1/4 | c | Grated coconut, toasted |
| 1 | Sprigs mint, for garnish |
INSTRUCTIONS
Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks, milk, and cream of coconut. Stirring often, until it thickens, about 10 to 15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream until stiff. Fold heavy cream and toasted coconut into the cooled tapioca. Refrigerate until ready to serve. Garnish with sprigs of mint, if desired. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 173
Total Fat: 19.7g
Cholesterol: 151.7mg
Sodium: 169.5mg
Potassium: 183.2mg
Carbohydrates: 32.7g
Fiber: <1g
Sugar: 31g
Protein: 5.3g