Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium saucepan, lightly beat egg. add coconut milk, milk, sugar, and tapioca, whisk to combine. set aside, at least 5 minutes, until tapioca is slightly softened. stirring constantly, bring mixture to a boil over medium heat, stir in vanilla. transfer mixture to a bowl, cover with plastic wrap. let cool until no longer hot, about 30 minutes. refrigerate until cold, 2 to 3 hours (or up to 3 days). meanwhile, preheat oven to 350 degrees. spread coconut in a single layer on a rimmed baking sheet. toast, tossing once or twice, until golden, 10 to 15 minutes, let cool. just before serving, whisk pudding to loosen. divide among four serving glasses or dishes. top with pineapple and toasted coconut.

Target recipe: preheat oven to 170 c / 325 f / gas 3 . put the tapioca in a buttered 1.1 litre oven-proof dish. pour in 600 ml (1 pint) milk. add the sugar and butter. sprinkle the top with cinnamon, mixed spice or nutmeg. add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently. pour into a buttered 1.1 litre (2 pint) oven-proof dish. sprinkle the top with cinnamon, mixed spice or nutmeg. bake tapioca for 2 - 2 1/2 hours. stir 2 or 3 times during the first hour, but leave for the remaining time to form a crust. serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt.