Coconut Tapioca Pudding with Mango and Lime

By danyell923

Ingredients

• 1/2 cup small pearl tapioca
• 2 1/2 cups whole milk
• 1/2 vanilla bean, halved lengthwise and seeds scraped
• Kosher salt
• One 14-ounce can unsweetened coconut milk
• 2 large egg yolks
• 3 tablespoons sugar
• 2 cups peeled and diced mango
• 1 tablespoon finely grated lime zest
• 2 tablespoons fresh lime juice

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk.

In a small bowl, whisk the egg yolks with the sugar. Gradually whisk in half of the warm tapioca in a steady stream. Continue whisking and pour the egg yolk 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. Discard the vanilla bean.

In a medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.