Lemon Coconut Tapioca Pudding

• 1/4 cup quick-cooking tapioca
• 1/4 teaspoon salt
• 5 tablespoons sugar
• 1 14-ounce can of coconut milk
• 1 teaspoon grated lemon peel

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. Then stir in the coconut milk and bring to a simmer on high heat.
3. Reduce the heat to low and cook, stirring often to prevent sticking, until thick and creamy, about 10 minutes.
4. Stir in the lemon peel.
5. Pour into dessert dishes and serve warm, at room temperature, or chilled.
6. Just before serving, top with sliced fresh fruitour favorite is mango.
7. Ripe, fresh mango cant be beat, but good canned mango is available, too.
8. Strawberries, peaches, cherries, or pineapple are also delicious as a topping.

quickcooking tapioca, salt, sugar, coconut milk

Taken from www.epicurious.com/recipes/food/views/lemon-coconut-tapioca-pudding-377233 (may not work)