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Coconut Tapioca Custard

Cummulative Rating

Servings
Makes 4-5 servings.
Difficulty
Easy
Ingredients

1 cup, plus 2 Tablespoons soy milk
1/2 cup sugar
1/3 cup uncooked, quick-cooking tapioca
1/2 teaspoon salt
One1 14-ounce can coconut milk
1 large eggs, lightly beaten
1 teaspoon vanilla extract
Sliced bananas & shredded coconut for garnish
Directions
In a medium saucepan whisk together soy milk, sugar, tapioca, salt, coconut milk, and egg. Let stand for 5 minutes.

Bring to a boil over medium heat; stirring constantly. Cook for 30 seconds at a boil; stirring constantly. Remove from heat. Stir in vanilla extract.

Pour mixture into individual ramekins. Cover and chill for at least 2 hours.

To serve: slice bananas over the top of each custard and sprinkle with shredded coconut.
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Reviews

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Posted By Member: Nancy Cherven
Posted Date: 1/19/2007

My husband is the coconut lover and I am the GFer - I made it with Almond milk with vanilla flavor - very delicious!


Posted By Member: Sarah Stout
Posted Date: 1/5/2005

This was delicious, and I could hardly tell I may it with soy milk.

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