Zutaten für Coconut Tapioca Pudding Rice Cooker
- Canned Unsweetened Coconut Milk
- Pearl Tapioca
- 1/2 cup granulated sugar
- Egg
- 1/4 teaspoon salt
- Pure Vanilla Extract
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Zubereitung von Coconut Tapioca Pudding Rice Cooker
- In a 6-cup rice cooker bowl, combine 4 cups full-fat coconut milk, 1 cup water, 1/2 cup small tapioca pearls, 1/2 cup granulated sugar, 1/4 teaspoon salt.
- Stir well to ensure all ingredients are thoroughly mixed.
- Close the rice cooker lid and select the porridge function (or equivalent).
- During cooking, gently stir the pudding every 20 minutes to prevent sticking. Close the lid after each stir.
- Once the porridge cycle is complete, carefully remove the rice cooker bowl.
- Stir in 1 teaspoon pure vanilla extract.
- Pour the pudding into a large serving bowl or individual dessert dishes.
- Allow the pudding to cool completely before refrigerating (optional, for a chilled dessert).
- Serve warm or chilled, topped with your favorite tropical fruits (mango, pineapple, banana, papaya are recommended).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
103g
Fat
117g
Carbs
15g
