Pineapple tapioca pudding

Pineapple tapioca pudding


Spoons at the ready! Treat yourself to this tempting, lighter pineapple tapioca pudding.

The ingredient of Pineapple tapioca pudding

  1. 70g (1/3 cup) seed tapioca (sago)
  2. 270ml can light coconut milk
  3. 125ml (1/2 cup) coconut water
  4. 50g rice malt syrup
  5. 100g pineapple, peeled, finely chopped
  6. Fresh pineapple, sliced, extra, to serve
  7. Coconut chips, toasted, to serve
  8. Lime zest, to serve
  9. 125ml (1/2 cup) lime juice
  10. 80g rice malt syrup
  11. 1 teaspoon lime rind, finely grated
  12. 2 eggs

The instruction how to make Pineapple tapioca pudding

  1. Bring a large saucepan of water to the boil over medium-high heat. Add the tapioca. Cook, stirring occasionally, for 10 minutes or until the seeds are just transparent. Drain.
  2. Stir the milk, water and syrup in a saucepan over medium-low heat for 3 minutes or until warmed. Remove from heat. Stir in the tapioca. Stand for 10 minutes. Transfer to a bowl. Stir in the pineapple. Cool slightly. Cover with plastic wrap. Place in the fridge for 3 hours to chill.
  3. Meanwhile, for the curd, place the lime juice, syrup and rind in a saucepan over medium heat. Stir to dissolve syrup. Whisk the eggs in a bowl. Add lime mixture, whisking constantly. Pour into a clean saucepan. Cook, stirring constantly, over low heat for 2-3 minutes or until thick. Pour through a sieve into a clean bowl. Cover surface with plastic wrap. Cool for 15 minutes. Place in the fridge for 2 hours to chill.
  4. Place a spoonful of curd in 4 serving glasses. Divide the tapioca mixture among glasses. Top with the remaining curd and extra pineapple. Sprinkle with the coconut chips and lime zest.

Nutritions of Pineapple tapioca pudding

calories: 280.586 calories
calories: 8 grams fat
calories: 6 grams saturated fat
calories: 47 grams carbohydrates
calories: 4 grams protein
calories: NutritionInformation

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