Ingredients

The following ingredients have 5 Servings
  • 4 cups (32 fl. oz./1 l) water
  • 1/2 cup (3 oz./90 g) small pearl tapioca
  • 1/4 cup (2 fl. oz./60 ml) unsweetened coconut milk
  • 2 Tbs. granulated sugar
  • 1 ripe mango, peeled and diced
  • 1/2 ripe medium or large papaya, peeled, seeded and sliced
  • Juice of 1 lime
  • 4 tsp. raw sugar

Instruction

  • In a saucepan over high heat, bring the water to a boil. Reduce the heat to medium, add the tapioca and simmer gently until translucent, 12 to 15 minutes. Drain thoroughly through a fine-mesh sieve.
  • Put the tapioca in a bowl and add the coconut milk and granulated sugar. Stir to mix well and help dissolve the sugar. Cover and refrigerate until well chilled, at least 1 hour or up to 24 hours.
  • To serve, divide the pudding among dessert bowls and top with the mango and papaya. Drizzle with the lime juice, sprinkle with the raw sugar and serve immediately. Serves 4 to 6.
  • Adapted from Williams-Sonoma <i>Good for You,</i> by Dana Jacobi (Weldon Owen, 2013).