Coconut Tapioca Pudding - cooking recipe

Ingredients

13 1/2 ounces coconut milk
1 cup milk
1/2 cup sugar
1/2 cup sweetened flaked coconut
1/4 cup quick-cooking tapioca
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Preparation

Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
Stir in vanilla and coconut extracts.
Cover and cool for 20 minutes.
Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.