Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. add brown sugar and salt; cover and cook for 12 hours on low. stir gently once in a while. chill. add walnuts and vanilla. pour in a deep glass dish and cover with sweetened whipped cream. this is easy to do in crock-pot and takes no watching. serves 8. recipe may be doubled. variation: add the juice from 1 can crushed pineapple to the water to make 3 cups. fold in the pineapple before cooling. just before serving, you may wish to add fresh chopped peanuts.

Target 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.