Recipe for cooking tropical tapioca

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Tropical Tapioca

1 (3 1/2 ounce) can coconut milk
2 1/2 c. whole milk (approximately)
3 Tbsp. quick-cooking tapioca
1/3 c. sugar
1 egg, lightly beaten
Sliced strawberries, pineapple bits, banana
    slices, shredded coconut, raisins

Shake can of coconut milk well. Pour coconut milk into a 1-qt. measure. Add whole milk to make 3 c.. Pour milk into a saucepan and add tapioca, sugar and egg. Stir gently just to combine, then let set 5 mins..

Over med. heat, bring tapioca mixture slowly to a full boil, stirring constantly with a rubber or wooden spatula. At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls, or lidded containers. Cool 20 mins..

Stir tapioca well in each container, then chill. Tapioca will thicken as it cools.

Makes approximately 4 or 5 servings.