Tapioca Pudding With Grilled Pineapple

• 1 cup small tapioca pearls
• 2 1/2 cups milk
• 2 cans (14 oz each) coconut milk
• 1/2 cup granulated sugar
• 1 tsp ground ginger
• 1/2 tsp vanilla extract
• 1 small ripe pineapple, peeled, quartered lengthwise, cored and sliced
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1/4 cup mint leaves

1. Place the tapioca, milk and coconut milk in a large saucepan on medium heat. Cook for 10 mins, stirring frequently, until the tapioca thickens and starts to become translucent. Reduce the heat to low.
2. Add the granulated sugar in a slow, steady stream and stir until dissolved. Cook, stirring, for 5 mins, until thickened and smooth. Stir in the ginger and vanilla.
3. Transfer the tapioca to a heatproof bowl. Cover and cool slightly. Refrigerate until ready to serve.
4. Combine the pineapple, lime juice and brown sugar in a bowl. Heat a grill pan on high. Cook the pineapple, in batches, for 2-3 mins each side, until caramelized. Reserve the cooking juices.
5. Spoon the tapioca into chilled bowls. Top with pineapple, juices and mint to serve.

tapioca, milk, coconut milk, granulated sugar, ground ginger, vanilla, pineapple, lime juice, brown sugar, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/30424 (may not work)