INGREDIENTS:

1 cup non-dairy pastry topping, chilled

1/2 cup whipping or heavy cream, chilled

1/3 cup condensed milk

1/2 teaspoon vanilla flavor

1/2 teaspoon pandan flavor

1 cup buko meat, shredded

1 cup small tapioca (sago), cooked

1 cup nata de coco

1/2 cup kaong

1 box pandan-flavored gelatin, prepare according to package directions and cut into cubes

INSTRUCTIONS:
1. In a mixing bowl, whip together non-dairy pastry topping and whipping cream. Fold in condensed
milk, vanilla flavor, and pandan flavor. Set aside.
2. In another bowl, mix buko meat, tapioca, nata de coco, kaong, and gelatin. Toss in whipped
mixture and serve cold.

INGREDIENTS
1 tablespoon coconut oil (vegetable oil is a perfectly fine substitute
2 (13- to 14-ounce) cans coconut milk
3/4 cup sugar
1/2 cup regular small pearl tapioca
1 large egg, beaten
1 cup chopped fresh pineapple
For garnishing
1 medium mango, peeled and diced
1/2 cup flaked sweetened coconut, toasted
INSTRUCTIONS
1. Coat the inside of your slow cooker crock with the coconut oil. Pour in the coconut
milk, add the sugar and tapioca, and stir with a whisk to combine. Cook on low for 1
1/2 hours and take a look: Youll know the tapioca is ready when the pearls have
become transparent (the pudding will still be quite thin). Cook an additional 30
minutes if necessary.

2. Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking
constantly. Stir the egg mixture back into the tapioca pudding and cook on low for 30
minutes.
3. Stir in the pineapple and cover. Turn off the slow cooker and let the pudding sit in the
crock for 30 minutes. Serve warm, or refrigerate and serve it cold. Either way, top
each serving with diced mango and toasted coconut.