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Toasted-Coconut Tapioca
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Yield: 2 servings
Source: Cooking Light Website
Comments from a CA Kitchen: I divided this into 3 rammequins to save points (2 servings = 5 points each). The good news is that it is very easy to make and a great way to use up extra coconut milk. The bad news is that it was nothing special, gummy (although my husband liked that!), and very skimpy (even before I divided).
Comments from a second CA Kitchen: I tried the recipe you posted as it was and it is very similar to regular tapioca puddings, nothing really spectacular about it, but nothing wrong with it either! It was not gummy to me, and the fact that it was meant for 2 made a plentiful serving in my opinion.
HOWEVER, I honestly think that the coconut taste is way overrated and would replace the coconut milk by it's equivalent in fat-free milk and add coconut extract if you are really attached to the coconut taste.
You lose one full point and keep the serving for 2 by using UNsweetened toasted coconut.
Also if you want to have a richer taste, add 1 egg and vanilla extract after you have boiled the tapioca (slowly add a little to warm egg up and pour back into pan - bring to boiling point - without boiling or it will curdle!).
This is how I made the final attempt (third) at this recipe if you want to try it: Lose the coconut milk (I know - it was all the point!), replace it by ff milk, add 1 whole egg at the end of cooking, replace sweetened coconut by unsweetened shredded coconut.
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:
- 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.
NUTRITIONAL INFO:
Healthy Units: 5 per serving
CALORIES 222 (28% from fat); FAT 6.9g (satfat 6g, monofat 0.3g, polyfat 0.1g); PROTEIN 4.8g; CARBOHYDRATE 35g; FIBER 0.3g; CHOLESTEROL 2mg; IRON 1mg; SODIUM 194mg; CALCIUM 120mg;
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