Try this Tapioca Pudding with Coconut recipe, or contribute your own.
Suggest a better descriptionOver a double boiler, whisk together the tapioca, sugar, salt, egg yolks, milk, and cream of coconut. Stirring often, until it thickens, about 10 to 15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream until stiff. Fold heavy cream and toasted coconut into the cooled tapioca. Refrigerate until ready to serve. Garnish with sprigs of mint, if desired. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 6 | ||
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Calories: 735 | ||
Calories from Fat: 335 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 868.1mg | 267 % | |
Sodium 61.2mg | 2 % | |
Potassium 242.2mg | 6 % | |
Total Carbohydrate 91.4g | 27 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 90.2g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 735
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