Tapioca and Fruit Pudding
- 5 cups milk
- 2/3 cup sugar
- 2/3 cup large pearl tapioca (about 2 ounces)
- 1/2 vanilla bean, halved lengthwise
- 1/2 cup unsweetened coconut milk
- 1/2 cup finely diced papaya
- 1/2 cup finely diced pineapple
- 1/2 cup finely diced cantaloupe or other melon
- 1/2 cup finely diced mango
- In a medium saucepan, combine the milk and sugar and bring to a simmer over moderate heat.
- Stir well to thoroughly dissolve the sugar.
- Add the tapioca and the vanilla bean and simmer over low heat, stirring often, until the tapioca is tender but still slightly chewy, about 1 hour.
- Pour the tapioca pudding through a coarse sieve set over a large bowl.
- Scrape in the seeds from the vanilla bean; discard the bean.
- Stir in 1/3 cup of the milk in which the tapioca was cooked, then add the coconut milk.
- Cover and refrigerate until the pudding is cold and thickened, about 3 hours.
- In a medium glass or ceramic bowl, gently stir together the diced papaya, pineapple, cantaloupe and mango.
- To serve, spoon the pudding into 4 small bowls and top with the diced fruit.
- Alternatively, layer the tapioca pudding and the diced fruit in parfait glasses.
- Serve the pudding at once or refrigerate for up to 2 hours.
milk, sugar, pearl tapioca, vanilla bean, unsweetened coconut milk, papaya, pineapple, cantaloupe, mango
Taken from www.foodandwine.com/recipes/tapioca-and-fruit-pudding (may not work)