Toasted-Coconut Tapioca

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