Toasted-Coconut Tapioca

Yield: 2 servings

Ingredients

• 3/4  cup  light coconut milk
• 3/4  cup  fat-free milk
• 3  tablespoons  sugar
• 4  teaspoons  uncooked quick-cooking tapioca
• 2  tablespoons  egg substitute
• Dash of salt
• 1/4  teaspoon  vanilla extract
• 2  tablespoons  flaked sweetened coconut, toasted

Preparation

Combine the first 6 ingredients in a medium saucepan, and let stand 5 minutes. Bring to a boil over medium-high heat, stirring constantly. Remove from heat, and stir in vanilla. Divide mixture evenly between 2 dessert bowls. Cover and chill until thick. Sprinkle each serving with 1 tablespoon toasted coconut.

Nutritional Information

Calories:

222 (28% from fat)

Fat:

6.9g (sat 6g,mono 0.3g,poly 0.1g)

Protein:

4.8g

Carbohydrate:

35g

Fiber:

0.3g

Cholesterol:

2mg

Iron:

1mg

Sodium:

194mg

Calcium:

120mg