Coconut Tapioca Pudding

1. 1

   In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat.

2. 2

   Let cool for 2 minutes.

3. 3

   Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.

4. 4

   In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.

5. 5

   Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.

6. 6

   Remove from the heat and stir in the vanilla.

7. 7

   Transfer to a medium bowl.

8. 8

   Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.

9. 9

   Serve with the mango.

No additional tips available.