Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rinse tapioca in cool tap water. drain. place in saucepan with 6 cups water. bring to a boil over medium heat and cook 5 minutes, stirring constantly. drain and rinse. combine coconut milk and 2 cups water in a clean saucepan. add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly. add sugar and salt, stirring until sugar is dissolved. remove from heat. taste and add more sugar or salt as needed. let mixture sit in saucepan for 30 minutes. pour into dessert glasses and serve warm. serves 8. variation: serve chilled with 1/4 cup diced honeydew melon added to each serving.

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.