Coconut Tapioca Pudding with Mango and Lime

• 1/2 cup small pearl tapioca
• 2 1/2 cups whole milk
• 1/2 vanilla bean, halved lengthwise and seeds scraped
• Kosher salt
• One 14-ounce can unsweetened coconut milk
• 2 large egg yolks
• 3 tablespoons sugar
• 2 cups peeled and diced mango
• 1 tablespoon finely grated lime zest
• 2 tablespoons fresh lime juice

1. In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt.
2. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes.
3. Whisk in the coconut milk.
4. In a small bowl, whisk the egg yolks with the sugar.
5. Gradually whisk in half of the warm tapioca in a steady stream.
6. Continue whisking and pour the egg yolk mixture back into the saucepan.
7. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes.
8. Transfer the pudding to a bowl and let cool to room temperature.
9. Discard the vanilla bean.
10. In a medium bowl, combine the mango, lime zest and juice.
11. Transfer half to a food processor and puree until smooth.
12. Stir the puree into the diced mango.
13. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit.
14. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.

pearl tapioca, milk, vanilla bean, kosher salt, milk, egg yolks, sugar, mango, lime zest, lime juice

Taken from www.foodandwine.com/recipes/coconut-tapioca-pudding-mango-and-lime (may not work)