Ingredients:

1 tablespoon coconut oil (vegetable oil is a perfectly fine substitute

2 (13- to 14-ounce) cans coconut milk

3/4 cup sugar

1/2 cup regular small pearl tapioca

1 large egg, beaten

1 cup chopped fresh pineapple

For garnishing

1 medium mango, peeled and diced

1/2 cup flaked sweetened coconut, toasted

Cooking Instructions:

1. Coat the inside of your slow cooker crock with the coconut oil. Pour in the coconut milk, add the sugar and tapioca, and stir

with a whisk to combine. Cook on low for 1 1/2 hours and take a look: Youll know the tapioca is ready when the pearls

have become transparent (the pudding will still be quite thin). Cook an additional 30 minutes if necessary.

2. Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking constantly. Stir the egg mixture back

into the tapioca pudding and cook on low for 30 minutes.

3. Stir in the pineapple and cover. Turn off the slow cooker and let the pudding sit in the crock for 30 minutes. Serve warm,

or refrigerate and serve it cold. Either way, top each serving with diced mango and toasted coconut.

Recipe Source