Coconut Tapioca Pudding

serves 4

prep time: 20 min

total time: 3 hours

1 large egg
1 can (13.5 oz) coconut milk
1 1/2 C milk
1/2 C sugar
3 T quick-cooking/instant tapioca
1 tsp vanilla extract
1/3 C sweetened shredded coconut
1/2 C small pieces fresh or canned pineapple

* In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.

* Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2-3 hours (or up to 3 days).

* Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10-15 minutes; let cool.

* Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

(from Martha Stewart Everyday Food)

-Okay. Now here's what I did:

I already had small pearl tapioca, and prefer it to the tiny instant granules, so I used that. Soaked it overnight, and then followed the same directions as above except cooked it double-boiler style for about 20-30 minutes, or until the tapioca became transparent.

After cooling for about 30 minutes, I put it in ramekins for serving (it filled eight).

I used regular coconut milk and skim milk because that's what I had on hand, but I probably would have used light coconut milk if I'd gone out and bought more.