2019-11-01 Canadian Living

106 | CANADIAN LIVING NOVEMBER 2019

COCONUT MILK

TAPIOCA PUDDING

MAKES 6 SERVINGS

HANDS-ON TIME 10 MINUTES

TOTAL TIME 30 MINUTES

1¾ cups coconut milk

½ cup homogenized milk

½ cup minute tapioca

½ cup granulated sugar

2 eggs, beaten

pinch salt

Garnish

cookies, crumbled

fresh raspberries

fresh mint leaves

Tapioca Treat

Old-school tapioca

pudding gets a tasty

refresh so you can leave

memories of “fish eyes

and glue” in the past. PH

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COOK & EAT last bite

TEST

KITCHEN

TIP

Depending on the

brand, coconut milk

can be very thick.

If this is the case,

you can thin out the

mixture by stirring

in a bit of milk.

In saucepan, stir together coconut

milk, milk, tapioca, sugar, eggs

and salt; let stand for 5 minutes.

Bring to boil over medium heat,

stirring constantly. Remove from

heat; let cool.

Divide tapioca among dessert

cups. Sprinkle crumbled cookie

pieces over top; garnish with rasp-

berries and mint leaves. Serve

warm or cold.

PER SERVING about 255 cal, 4 g pro, 15 g total

fat (13 g sat. fat), 25 g carb (1 g dietary fibre, 18 g

sugar), 65 mg chol, 65 mg sodium.