Coffee Tapioca Recipe
Summary
Ingredients
| Quick-cooking tapioca | 3 Tablespoon | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Instant coffee powder | 4 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Egg | 1 , beaten | |
| Milk | 2 3⁄4 Cup (44 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Frozen whipped topping | 3⁄4 Cup (12 tbs), thawed |
Nutrition Facts
Serving size
Calories 283 Calories from Fat 57
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 5.7 g28.5%
Trans Fat 0 g
Cholesterol 68.4 mg22.8%
Sodium 145.8 mg6.1%
Total Carbohydrates 43 g14.2%
Dietary Fiber 0 g
Sugars 35.1 g
Protein 9 g17.4%
Vitamin A 4.4% Vitamin C
Calcium 20.4% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
Heat slowly, stirring constantly, to a rolling boil; remove from heat; cool.
Stir in vanilla, then chill.
When ready to serve, spoon tapioca mixture, alternately with whipped topping, into 4 parfait glasses; sprinkle remaining 1 teaspoon instant coffee over tops.
Chef
