Tapioca Pudding with Tropical Fruits
Pearl tapioca is a gluten-free starch. While it is not nutritionally dense, it does provide some minerals and fiber. Here it is made into an immunity-boosting pudding with coconut milk and fresh mango and papaya.
- 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
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 Good for You, by Dana Jacobi (Weldon Owen, 2013).