Tapioca Pudding with Tropical Fruits

Combining coconut milk with fresh mango and papaya results in a fresh-tasting dessert that looks pretty spooned into small dessert cups. And since tapioca is naturally free of gluten, you can serve this easy dessert to your gluten-free guests.

Tapioca Pudding with Tropical Fruits

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

In a saucepan, bring 4 cups (32 fl. oz./1 l) water to a boil over high heat. 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 and 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.

Find more simple, nourishing recipes in our cookbook
Good for You, by Dana Jacobi.