Coconut Tapioca Pie
Tapioca pearls are made from the cassava root, which is a staple food in many tropical countries.
This is vegetarian and gluten free recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Coconut Tapioca Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a saucepan, cook the tapioca pearls according to the package instructions.
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In a separate saucepan, heat the coconut milk, sugar, vanilla extract, and salt until it comes to a simmer.
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In a small bowl, whisk the egg. Gradually pour a small amount of the hot coconut milk mixture into the whisked egg while stirring constantly to temper the egg.
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Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens.
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Remove from heat and stir in the cooked tapioca pearls.
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Pour the mixture into the pie crust and sprinkle shredded coconut on top.
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Bake for 30-35 minutes, or until the pie is set and the coconut is toasted.
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Allow the pie to cool for at least 2 hours before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
