Tapioca Fruit Salad

• 1 1/2 cups coconut milk
• 1 cup milk
• 3/4 cup sugar, divided
• 2 eggs, beaten
• 1/4 cup water
• 3 tablespoons quick-cooking tapioca
• 1/2 teaspoon vanilla
• 1 pinch salt
• 2 cups fresh pineapple, chunks
• 2 cups fresh strawberries, quartered
• 1 cup mango, diced
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 lime peel, grated
• 2 tablespoons lime juice

1. Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
2. Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
3. Cover; refrigerate 2 to 3 hours before serving.

coconut milk, milk, sugar, eggs, water, quickcooking tapioca, vanilla, salt, fresh pineapple, fresh strawberries, mango, fresh blueberries, fresh blackberries, lime peel, lime juice

Taken from www.food.com/recipe/tapioca-fruit-salad-411880 (may not work)