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
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.
Yield: 2 servings.
CALORIES 222 (28% from fat); FAT 6.9g (sat 6g, mono 0.3g, poly 0.1g); PROTEIN
4.8g; CARB 35g; FIBER 0.3g; CHOL 2mg; IRON 1mg; SODIUM 194mg; CALC 120mg