Coconut Tapioca Pudding with Tropical Fruit
- ½ cup small pearl tapioca
- 1 ½ cups water
- 1 14 oz can regular or light coconut milk
- 1/3 cup sugar
- 1/8 tsp salt
- Sliced fresh mango, kiwi, berries, bananas
Rinse tapioca in a strainer under cold water. Boil water in a saucepan, stir in tapioca, reduce heat to medium and cook, stirring frequently, 10-12 minutes until tapioca is translucent. Add coconut milk, sugar and salt. Simmer an additional 5-7 minutes, stirring frequently, until pudding is slightly thickened. Let cool 20 minutes, pour into dessert dishes and chill, if desired. Top with fresh fruit. Can be served warm or cool.