Tapioca Pudding with Shrimp

Name: Tapioca Pudding with Shrimp
Yield: 10
Ingredients: 4 packages of frozen shrimp (400g); "1/3 cup sugar" (60g); 1 cup tapioca (180g); 2 cups milk (480ml); 1 cup coconut milk (240ml); 1 cup grated coconut (80g); "1/2 cup sugar" (90g)

1
4 packages of frozen shrimp (400g)
2
"1/3 cup sugar" (60g)
3
1 cup tapioca (180g)
4
2 cups milk (480ml)
5
1 cup coconut milk (240ml)
6
1 cup grated coconut (80g)
7
"1/2 cup sugar" (90g)

Ingredients

1
4 packages of frozen shrimp (400g)
2
"1/3 cup sugar" (60g)
3
1 cup tapioca (180g)
4
2 cups milk (480ml)
5
1 cup coconut milk (240ml)
6
1 cup grated coconut (80g)
7
"1/2 cup sugar" (90g)

Directions

1
In a medium bowl, combine the shrimp with the sugar
2
Cover it with plastic wrap and refrigerate
3
In another medium bowl, mix all the remaining ingredients, cover it with plastic wrap and let it sit at room temperature for 3 hours or until the tapioca absorbs all the liquid
4
Shape into a decorative platter and serve chilled shrimp alongside
5
346 calories per serving

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