Mango Tapioca Pudding Recipe

1. 1

   Coat the inside of your slow cooker crock with the coconut oil.

2. 2

   Pour in the coconut milk, add the sugar and tapioca, and stir with a whisk to combine.

3. 3

   Cook on low for 1 1/2 hours and take a look: Youll know the tapioca is ready when the pearls have become transparent (the pudding will still be quite thin).

4. 4

   Cook an additional 30 minutes if necessary.

5. 5

   Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking constantly.

6. 6

   Stir the egg mixture back into the tapioca pudding and cook on low for 30 minutes.

7. 7

   Stir in the pineapple and cover.

8. 8

   Turn off the slow cooker and let the pudding sit in the crock for 30 minutes.

9. 9

   Serve warm, or refrigerate and serve it cold.

10. 10

    Either way, top each serving with diced mango and toasted coconut.

No additional tips available.