Coconut Tapioca Pudding

1. 1

   In a medium saucepan, cook tapioca in 1 1/2 qts. boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.

2. 2

   Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and vanilla bean, pressing bean gently to loosen seeds, until steaming, 6 to 8 minutes.

3. 3

   Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.

4. 4

   Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Remove vanilla bean and stir in more milk if pudding seems too thick.

5. 5

   Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.

6. 6

   *Find small pearl tapioca in a grocery store's baking aisle or Asian food aisle, or buy it at an Asian market. Get large-flake coconut at a natural-foods store and toast it in a 350u00b0 oven until light golden, 3 to 4 minutes.

7. 7

   Make ahead: Chill pudding up to 1 day.

8. 8

   Note: Nutritional analysis is per serving.

No additional tips available.