Coconut Tapioca Pudding With Mango and Lime

Coconut Tapioca Pudding With Mango and Lime

Tapioca pudding brings back memories of my childhood.  My mother made Tapioca pudding once a week.  I had my bowl of Tapioca topped with whipped cream and a maraschino cherry.  Delicious.  I found a  recipe for this delicious pudding that had mangoes and lime.  The pudding also had coconut milk in it.  I decided to give it a try.  Instead of using quick tapioca, this recipe called for small pearl tapioca.  As the pudding was cooling, I put plastic flush against the pudding so no skin would form.    The mango and lime combination  was delicious.  I was tempted to eat the fruit and serve the tapioca with whipped cream and a maraschino cherry, but I resisted.  The pudding was delicious e pudding was delicious.  It was a nice and easy dessert to prepare for a week night meal or for company

Small Pearl Tapioca

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Coconut Tapioca Pudding With Mango and Lime
From Food And Wine

Ingredients:

1/2 cup small pearl tapioca
2 1/2 cups whole milk
1/2 vanilla bean, halved lengthwise and seeds scraped
Kosher  salt
1 (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

Directions:

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.
2. 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.
3. 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.

Make Ahead: The assembled puddings can be refrigerated overnight.  Let them stand at room temperature for about 30 minutes before serving.

Makes 4 servings

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