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Tropical Fruit Tart

30 minutes or fewer Tapioca, tofu and coconut are Asian staples. In this recipe, they’re put together to make a lusciously creamy, western-style fruit tart.

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30 minutes or fewer

Tapioca, tofu and coconut are Asian staples. In this recipe, they’re put together to make a lusciously creamy, western-style fruit tart.

Servings
SERVING

Ingredients

  • 1/4 cup quick-cooking tapioca pearls
  • 1 large egg, beaten
  • 1 14-oz. can lite coconut milk
  • 1/3 cup confectioners’ sugar, plus extra for sprinkling
  • 2 tsp. vanilla extract
  • 8 oz. silken soft tofu
  • 1 banana, thinly sliced
  • 1 mango, diced
  • 2 kiwis, sliced
  • 1 8-inch prepared vanilla wafer pie crust
  • 1/2 cup coconut flakes, toasted

Preparation

  1. Combine tapioca pearls, egg, coconut milk, confectioners’ sugar and vanilla in saucepan; let sit 5 minutes. Cook according to tapioca package directions. Remove from heat, and set aside.
  2. Meanwhile, put tofu in blender, and purée until smooth. Spoon tofu into mixing bowl, and stir in tapioca mixture. Gently stir in sliced fruit, and spoon mixture into pie crust. Chill about 20 minutes. To serve, sprinkle with toasted coconut flakes and confectioners’ sugar, as desired.

Nutrition Information

  • Serving Size Serves 6
  • Calories 360
  • Carbohydrate Content 49 g
  • Cholesterol Content 40 mg
  • Fat Content 16 g
  • Fiber Content 2 g
  • Protein Content 6 g
  • Saturated Fat Content 7 g
  • Sodium Content 110 mg
  • Sugar Content 30 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g