I love tapioca SO much. My mom often used to make tapioca pudding, and she also used tapioca as a thickener in pie fillings (so much yummier than cornstarch!) Tapioca can be used in tons of different ways, and it’s particularly popular in Asian cuisine. This fruit pudding is based on a Chinese dessert called sago.
You can find small-sized tapioca for puddings and pies in the baking aisle of most supermarkets. Larger tapioca pearls are usually easy to find in Asian grocery stores. (I bought this tapioca at Catalina’s Asian Groceries in Ledyard, and I know they also have it at New Asia Market in Groton.)
Tropical Fruit Tapioca Pudding
Servings: 8
Ingredients
- 2 cups milk of your choice
- 1 13oz can of light coconut milk
- 2 teaspoon vanilla extract
- ½ cup pearl tapioca
- 1 8oz can of pineapple tidbits
- ½ cup sugar
- ¼ teaspoon salt
- 1 cup diced mango
- 1 lime zested and juiced
Instructions
- In a small saucepan, combine the 2 cups of milk with the can of coconut milk and ½ cup of sugar, and bring to a simmer over medium-low heat.
- Stir in the tapioca, turn the heat down to low, cover the pot, and cook – stirring occasionally – for about 30 minutes. When the tapioca is done cooking, the little pearls will turn clear.
- Remove the tapioca from the heat and stir in the vanilla extract, salt, about half of the pineapple tidbits, and juice from one lime.
- Stir the diced mango, half of the pineapple tidbits and ½ teaspoon of the lime zest together in a small bowl
- Spoon a dollop of tapioca pudding into a cup, then layer in a spoonful of the fruit mixture, then layer in another spoonful of the tapioca pudding. Finally, top the pudding the more of the fruit mixture and a little extra lime zest
Stone Fruit Panna Cotta
Almond milk gelatin pudding topped with a compote made of summery fruits
Check out this recipe
