Coconut Tapioca Pudding

1/3 cup small pearl tapioca

1 13 ½-ounce can coconut milk

¼ cup sugar

½ cup milk

1 teaspoon freshly squeezed lime juice


Place the tapioca into a small saucepan, add enough water to cover by several inches, and bring to a boil. Drain, rinse with cold water to remove the excess starch, and drain again. Return the tapioca to the saucepan and add the coconut milk and sugar. Bring to a boil and simmer, stirring frequently, for 10 to 12 minutes, or until the tapioca pearls are tender and clear all the way through. Remove from the heat and stir in the milk and lime juice. Let cool to room temperature, cover, and refrigerate overnight before serving.   


Serves 4. Taste often to test for doneness—the tapioca pearls will have no trace of white in the center when they are ready. If you like, add a tiny bit of finely grated lime zest along with the lime juice. The pudding can be served immediately after it’s made, but I like the texture much better once it thickens overnight. Serve topped with fresh tropical fruit.