Pineapple Tapioca Pudding

Spoons at the ready! Treat yourself to this tempting, lighter pineapple tapioca pudding.

The ingredient of Pineapple Tapioca Pudding

• 70g 1 3 cup seed tapioca sago
• 270ml can lively coconut milk
• 125ml 1 2 cup coconut water
• 50g rice malt syrup
• 100g pineapple peeled finely chopped
• blithe pineapple sliced extra to help
• coconut chips toasted to relieve sustain
• lime zest to relieve sustain
• 125ml 1 2 cup lime juice
• 80g rice malt syrup
• 1 tsp lime rind finely grated
• 2 eggs

The Instruction of pineapple tapioca pudding

• bring a large saucepan of water to the boil more than medium high heat amass the tapioca cook stirring occasionally for 10 minutes or until the seeds are just transparent drain
• work up the milk water and syrup in a saucepan over medium low heat for 3 minutes or until warmed cut off surgically remove from heat disturb in the tapioca stand for 10 minutes transfer to a bowl mix up in the pineapple cool slightly cover next plastic wrap place in the fridge for 3 hours to chill
• meanwhile for the curd place the lime juice syrup and rind in a saucepan higher than medium heat disturb to end syrup stir toss around the eggs in a bowl increase be credited with lime mixture whisking constantly pour into a clean saucepan cook stirring constantly higher than low heat for 2 3 minutes or until thick pour through a sieve into a clean bowl cover surface next plastic wrap cool for 15 minutes place in the fridge for 2 hours to chill
• place a spoonful of curd in 4 serving glasses divide the tapioca join up in the middle of in the midst of glasses summit zenith afterward the steadfast curd and new pineapple sprinkle following the coconut chips and lime zest

Nutritions of Pineapple Tapioca Pudding

calories: 280 586 calories
calories: 8 grams fat
calories: 6 grams saturated fat
calories: 47 grams carbohydrates
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calories: 4 grams protein
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