Coconut Tapioca Pudding with Mango and Lime

1. 1

   In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt.

2. 2

   Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes.

3. 3

   Whisk in the coconut milk.

4. 4

   In a small bowl, whisk the egg yolks with the sugar.

5. 5

   Gradually whisk in half of the warm tapioca in a steady stream.

6. 6

   Continue whisking and pour the egg yolk mixture back into the saucepan.

7. 7

   Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes.

8. 8

   Transfer the pudding to a bowl and let cool to room temperature.

9. 9

   Discard the vanilla bean.

10. 10

    In a medium bowl, combine the mango, lime zest and juice.

11. 11

    Transfer half to a food processor and puree until smooth.

12. 12

    Stir the puree into the diced mango.

13. 13

    Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit.

14. 14

    Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.

* Per serving · 4 servings · Values may vary.