Coconut Tapioca Pudding with Fruits

For coconut lovers! Serve with papaya and mangoes or other tropical fruits in season.


Serves 6 to 8 Prep Time 10 minutes  Cooking Time 25 to 30 minutes

3/4 cup small tapioca
3/4 cup sugar
1 vanilla bean, split and scraped
1 1/2 cups whole milk
2 cups canned coconut milk
2 egg yolks
1 medium ripe papaya, cubed
3 ripe mangoes, cubed
toasted coconut flakes

1  In a large pot, combine tapioca pearls, sugar, vanilla bean, milk, and coconut milk. Using a large spoon or a silicone spatula, stir the ingredients over medium-low heat until the tapioca is completely cooked (the pearls will turn translucent). This process will take 25 to 30 minutes.

2  Remove the pot from heat. Discard the vanilla bean.

3  Stir in the egg yolks. Transfer the pudding to a container and place plastic wrap directly on its surface (to keep a skin from forming). Keep in the refrigerator until ready to serve.

4  Serve in individual dishes, topping the pudding with fruits and toasted coconut flakes.

Photography by David Hanson | Food Styling by Melanie Jimenez

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