Betterscotch Tapioca Pudding with Toasted Coconut

This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.

First, prepare the brown sugar:

In a small frying pan, brown 1 Tablespoon butter until light brown, then add 1/2 cup dark brown sugar and melt the sugar into the butter. Do not burn. Set aside.

2 3/4 cups 1 % milk
3 Tablespoons Minute Tapioca
1/8 teaspoon sea salt
1 egg

Mix this in a 2 quart saucepan and let sit for 5 minutes. Then cook over medium heat, stirring constantly, until it comes to a boil.

Add the brown sugar mixture in to the tapioca and stir to mix completely. Add 1 teaspoon GF vanilla and stir again. Pour tapioca in to a serving dish and chill completely.

Serve with toasted coconut sprinkled on each serving. Toasted coconut is obtained by spreading a layer of gluten free baking coconut on a cookie sheet or pie plate and baking at 350 for 10-12 minutes, until lightly browned.

Make sure all your ingredients are gluten free!

© Gf-Zing! | Alice DeLuca