Fresh mango, papaya, and kiwi give this creamy tapioca pudding a tropical taste.
1/3 cup small pearl tapioca*
1 can (13.5 oz.) coconut milk
About 1 cup whole milk or soy milk
1/4 cup sugar
1/2 vanilla bean, split lengthwise
3/4 cup unsweetened large-flake coconut*, toasted
1/2 cup chopped fresh fruit such as mango, papaya, or kiwi fruit
How to Make It
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.
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.
Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.
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.
Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.
*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 350° oven until light golden, 3 to 4 minutes.
Make ahead: Chill pudding up to 1 day.
Note: Nutritional analysis is per serving.
To add an over-the-top coconut note to this luscious dessert, chill it overnight to thicken, then thin it as chef Tim Luym does--with the water inside a fresh young coconut, sold at Asian markets. He also serves the pudding topped with vivid purple yam, but we've opted for easier-to-find fresh fruit.