Recipes Coconut Tapioca Pudding with Mango and Lime 5.0 (3,467) 2 Reviews Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here. Slideshow: Perfect Puddings By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on April 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 45 mins Yield: 4 Ingredients 1/2 cup small pearl tapioca 2 1/2 cups whole milk 1/2 vanilla bean, halved lengthwise and seeds scraped Kosher salt One 14-ounce can unsweetened coconut milk 2 large egg yolks 3 tablespoons sugar 2 cups peeled and diced mango 1 tablespoon finely grated lime zest 2 tablespoons fresh lime juice Directions In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk. In a small bowl, whisk the egg yolks with the sugar. Gradually whisk in half of the warm tapioca in a steady stream. Continue whisking and pour the egg yolk mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature. Discard the vanilla bean. In a medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving. Make Ahead The assembled puddings can be refrigerated overnight. Let them stand at room temperature for about 30 minutes before serving. Rate it Print