Coconut Sweet Potato Tapioca  
Recipe Number: 1223580217
Contributor: Lovena Harwood
Ingredients
One box Kraft Minute Tapioca
1/3 C Sugar
2 C Coconut Milk
1 Egg, well beaten
1 tsp Coconut Extract
2 small, unpeeled, Japanese Sweet Potato (Satsumaimo)
Cooking Instructions
Boil Potato until very soft. Rinse under cold running water. Peel potato, it may be soft (and still hot) to handle. Cut into inch cubes. Set aside.

Prepare Minute Tapioca according to instructions using 2-1/2 cups Coconut Milk in place of 2-3/4 cups plain milk and Coconut Extract in place of Vanilla Extract.

After cooking, let Tapioca cool for 10 minutes. Then add cubed potatoes and gently stir. Let cool another 10 minutes.

Serve warm or chilled. Yields 6 ( cup) servings.
Additional Comments
NOTES:

You can also use Okinawan Sweet Potato (Purple). You can also mash a couple of the cubed potatoes and add to Tapioca mixture.



On my recent trip to Hawaii one dessert that I truly enjoyed eating was Coconut Sweet Potato Tapioca. I first tasted this sweet pudding at Zippy's! It's purple and made with Okinawan Sweet Potato, Coconut Milk and Tapioca. Since I couldn't find any Okinawan Sweet Potato here on the east coast, I used Satsumaimo, Japanese Sweet Potato instead.