Ingredients:
1 large eggs
1 (13 1/2 ounce) cans coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/2 cup small pieces fresh pineapple or 1 (5 1/2 ounce) cans pineapple chunks, drained and cut into smaller pieces
Directions:
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 to 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 to 15 minutes, let cool.
Just before serving, whisk pudding to loosen.
Divide among four serving glasses or dishes.
Top with pineapple and toasted coconut.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.