Coconut Tapioca Pudding with Mango and Lime

Serving Size: 4
Prep Time:
Total Time:

Ingredients

  • 0.5 cup small pearl tapioca
  • 1 Tbsp finely grated lime zest
  • 2 cup peeled and diced mango
  • 3 Tbsp sugar
  • 2 large egg yolks
  • 1 Can (14 oz.) unsweetened coconut milk
  • kosher salt
  • 0.5 vanilla bean, halved lengthwise and seeds scraped
  • 2.5 cup whole milk
  • 2 Tbsp 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.

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Recipe Credit: Kay Chun
Image Credit: Christina Holmes