Coconut Tapioca Pudding

• 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

1. 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.
2. 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.
3. Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.
4. 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.
5. Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.
6. *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 350u0b0 oven until light golden, 3 to 4 minutes.
7. Make ahead: Chill pudding up to 1 day.
8. Note: Nutritional analysis is per serving.

pearl tapioca, coconut milk, milk, sugar, vanilla bean, coconut, fresh fruit

Taken from www.myrecipes.com/recipe/coconut-tapioca-pudding (may not work)