Lemon Coconut Tapioca Pudding

1. 1

   Place the tapioca, salt, and sugar in a medium saucepan, stir in 1/2 cup of cool water, and set aside for 5 minutes.

2. 2

   Then stir in the coconut milk and bring to a simmer on high heat.

3. 3

   Reduce the heat to low and cook, stirring often to prevent sticking, until thick and creamy, about 10 minutes.

4. 4

   Stir in the lemon peel.

5. 5

   Pour into dessert dishes and serve warm, at room temperature, or chilled.

6. 6

   Just before serving, top with sliced fresh fruitour favorite is mango.

7. 7

   Ripe, fresh mango cant be beat, but good canned mango is available, too.

8. 8

   Strawberries, peaches, cherries, or pineapple are also delicious as a topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.