Coconut Tapioca Pudding (Rice Cooker)
photo by duonyte
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
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Duonyte, thank you for posting this recipe and making the edited Note. I'd tried it once and didn't review it because our results were not good. I used the only pearl tapioca I was able to find, but clearly, it was too large. I ran it through two porridge cycles and almost double the amount of coconut milk, and the pearls were still really tough and just plain hard in the middle. When I read your added note, and used the very very tiny tapioca, the results were perfect. We'll be making this often during the winter months! I can't wait, the flavor is incredibly wonderful.
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This was made for DH, tapioca pudding is a favorite of his. The only real difference that I made was to use minute tapioca (he won't eat the larger kind)and cooking it in a pot as I don't use have a rice cooker. He liked the coconut for a change and really enjoyed it for late snack last night.This pudding doesn't set up firm and solid but stays loser and creamy.
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this is my first attempt at tapioca pudding. Delicious and easy. I don't have a fancy rice cooker, just an old fashion one. But it still worked. I'm allergic to coconut so I used soy milk instead. The instructions were clear and easy to follow. After the first cycle completed on the rice cooker, I stirred thoroughly. Repeated 2 more times. Tasted the pears and they were cooked. Then I added the vanilla as per the instructions. Next time I'm not going to add vanilla. I think for the soymilk, it tasted more creamy before I added the vanilla, also, the vanilla gave it a dark color and an alcoholic after taste. Oh, I ran out of sugar, substituted splenda and it tasted great. Thank you.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!