Coconut Tapioca Pudding Rice Cooker Recipes

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COCONUT TAPIOCA

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Number Of Ingredients 0



Coconut Tapioca image

Steps:

  • Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.

COCONUT TAPIOCA PUDDING

Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 8



Coconut Tapioca Pudding image

Steps:

  • In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
  • Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  • Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
  • Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

1 large egg
1 can (13 1/2 ounces) coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces

SLOW COOKER VANILLA TAPIOCA PUDDING

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.

Provided by Ellen Janet Nestler

Categories     Desserts     Custards and Pudding Recipes

Time 6h5m

Yield 14

Number Of Ingredients 5



Slow Cooker Vanilla Tapioca Pudding image

Steps:

  • Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
  • Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.1 g, Cholesterol 67.1 mg, Fat 6 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 75.9 mg, Sugar 25.8 g

½ gallon whole milk
1 ⅓ cups white sugar
1 cup small pearl tapioca
4 eggs, lightly beaten
1 teaspoon vanilla extract

TAPIOCA RICE PUDDING

This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.

Provided by POTHEAD5

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 8h50m

Yield 12

Number Of Ingredients 10



Tapioca Rice Pudding image

Steps:

  • Soak the tapioca pearls in milk overnight in the refrigerator.
  • Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
  • Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 32.4 g, Cholesterol 54.6 mg, Fat 3.4 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 157.2 mg, Sugar 21.7 g

½ cup small pearl tapioca
5 cups milk
1 cup cooked white rice
3 eggs, beaten
¾ cup white sugar
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup golden raisins
1 teaspoon vanilla extract

RICE COOKER TAPIOCA PUDDING

This uses the whole pearl tapioca...sometimes hard to find in our local grocery. I have been able to get it at Trader Joes sometimes. This is a wonderful way to make tapioca!

Provided by TishT

Categories     Dessert

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6



Rice Cooker Tapioca Pudding image

Steps:

  • Place the tapioca in the rice cooker bowl.
  • In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
  • Pour the milk mixture over the tapioca; stir to combine.
  • Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
  • When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
  • Pour the pudding into a large bowl or individual dessert dishes.
  • Let cool.
  • Serve warm, if desired, or refrigerate, covered with plastic wrap.

3 tablespoons small pearl tapioca (not minute or instant tapioca)
2 cups milk (lowfat or nonfat is fine)
1 large egg
1/2 cup sugar
1 pinch salt
1 teaspoon pure vanilla extract

COCONUT TAPIOCA PUDDING

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Coconut Tapioca Pudding image

Steps:

  • In a medium saucepan, lightly beat egg.
  • Add coconut milk, milk, sugar, and tapioca, whisk to combine.
  • Set aside, at least 5 minutes, until tapioca is slightly softened.
  • Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
  • Transfer mixture to a bowl, cover with plastic wrap.
  • Let cool until no longer hot, about 30 minutes.
  • Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  • Meanwhile, preheat oven to 350 degrees.
  • Spread coconut in a single layer on a rimmed baking sheet.
  • Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
  • Just before serving, whisk pudding to loosen.
  • Divide among four serving glasses or dishes.
  • Top with pineapple and toasted coconut.

Nutrition Facts : Calories 631.8, Fat 23.6, SaturatedFat 20.4, Cholesterol 59.3, Sodium 183.8, Carbohydrate 101.8, Fiber 0.9, Sugar 90.7, Protein 6.1

1 large egg
1 (13 1/2 ounce) can coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/2 cup small pieces fresh pineapple or 1 (5 1/2 ounce) can pineapple chunks, drained and cut into smaller pieces

COCONUT TAPIOCA PUDDING

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Provided by Busters friend

Categories     Dessert

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 8



Coconut Tapioca Pudding image

Steps:

  • Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
  • Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
  • Stir in vanilla and coconut extracts.
  • Cover and cool for 20 minutes.
  • Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.

13 1/2 ounces coconut milk
1 cup milk
1/2 cup sugar
1/2 cup sweetened flaked coconut
1/4 cup quick-cooking tapioca
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

COCONUT TAPIOCA PUDDING (RICE COOKER)

For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.

Provided by duonyte

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6



Coconut Tapioca Pudding (Rice Cooker) image

Steps:

  • Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
  • Open the cover and stir briefly every 20 minutes, then close cover.
  • At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
  • Let cool. Serve warm, or refrigerate covered with plastic wrap.
  • Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

3 1/4 cups canned unsweetened coconut milk
3/4 cup small pearl tapioca
3/4 cup sugar
1 large egg, beaten
1 pinch salt
2 1/2 teaspoons pure vanilla extract

COCONUT TAPIOCA PUDDING

I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.

Provided by Jennifer

Categories     Desserts     Custards and Pudding Recipes

Time 35m

Yield 8

Number Of Ingredients 6



Coconut Tapioca Pudding image

Steps:

  • Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
  • Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 26.6 g, Cholesterol 23.3 mg, Fat 21.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 18.7 g, Sodium 94.3 mg, Sugar 13 g

⅔ cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
¼ teaspoon salt
½ cup white sugar
1 egg
1 teaspoon vanilla extract

COCONUT TAPIOCA PUDDING

Tembleque, Puerto Rican pudding. I found this recipe in Every Day with Rachael Ray. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Coconut Tapioca Pudding image

Steps:

  • In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. Let cool for 2 minutes.
  • Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
  • In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
  • Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
  • Remove from the heat and stir in the vanilla.
  • Transfer to a medium bowl. Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
  • Serve with the mango.

Nutrition Facts : Calories 725.7, Fat 32.3, SaturatedFat 27.6, Cholesterol 68.9, Sodium 139, Carbohydrate 106.7, Fiber 0.3, Sugar 99, Protein 5.1

1 cup half-and-half
1/3 cup sugar
1 lime, zest of
2 cups coconut milk
2 tablespoons instant tapioca pudding mix
1 large egg, beaten
1 pinch ground ginger
1 teaspoon pure vanilla extract
chopped mango, for serving

TAPIOCA PUDDING WITH TENDER COCONUT

Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 6



Tapioca Pudding with Tender Coconut image

Steps:

  • Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
  • Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 82.3 g, Fat 27.5 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 24.4 g, Sodium 595.2 mg, Sugar 52.2 g

4 cups water
¾ cup small pearl tapioca
1 cup white sugar
1 cup fresh shredded coconut
1 cup unsweetened coconut cream
1 teaspoon salt

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