Coconut Tapioca Pudding with Mango and Lime - Northern Michigan's News Leader

Coconut Tapioca Pudding with Mango and Lime

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Coconut Tapioca Pudding with Mango and Lime


- ½ C Small Pearl Tapioca

- 2 ½ C Whole Milk

- 1 Tsp Vanilla extract

- Salt

- 14 oz. can of unsweetened coconut milk

- 2 large egg yolks

- 3 TB Sugar

- 2 C Mango, diced

- 1 TB Lemon zest

- 2 TB lime juice, fresh


In a large saucepan combine the tapioca, milk, vanilla and salt. Bring to a simmer over moderate heat, whisk occasionally, until tapioca is translucent and tender. About 20 minutes. Whisk in coconut milk.

In a small bowl, whisk egg yolks with the sugar. Gradually whisk in half the warm tapioca in a steady stream. Continue whisking and pour the egg mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature.

In medium bowl, combine the mango, lime zest and juice. Transfer half to food processor and puress. Divide the mango puree into 4 dessert dishes, top with tapioca, then the remaining diced mango. Chill.