Coconut Cream Tapioca Pudding

Coconut Cream Tapioca Pudding
Just Sweet & Simple Perfection!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 4 minutes

Ingredients
2 3/4 cups coconut milk
1/2 cup cream
3 tbsp quick cook tapioca
1/2 can sweet condensed milk
1/4 tsp vanilla bean extract
1/4 tsp cinnamon
pinch of nutmeg
1 egg
raspberries for garnish
mint leaves for garnish

Cooking Tools

Medium saucepan

Plastic wrap 

Directions
In a medium saucepan, whisk together all ingredients except the garnish. Let ingredients set for about 5 minutes without heat. Turn on heat on medium high until it start to boil.  Whisk often so the milk does not burn. Whisk at a boil for approx. 1 minute and remove from heat. As it start to cool, place a sheet of plastic wrap directly on top of pudding to prevent a skin from forming. Cool for 30 minutes, either serve warm in dessert glasses with garnish or place in refrigerator to chill.
Serves 4