Coconut Tapioca Pudding with Mango and Lime
– ½ C Small Pearl Tapioca
– 2 ½ C Whole Milk
– 1 Tsp Vanilla extract
– 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.