tapioca pudding with coconut milk and mango

I mixed coconut milk with regular cow’s milk and soaked the tapioca for 30 minutes.


Then, in a heavy saucepan over medium heat, I stirred in sugar and vanilla. I didn’t have a vanilla bean or essence, so I used vanilla sugar. When it thickens, you take off the heat then pour into serving bowls. Top with mango, banana, blueberries or kiwi. I recommend serving this warm (not hot) – in other words, on the same day that you make it – because when it’s cold it becomes hard and gelatinous.

The trick is to make it not too thick, but not too thin either.