3 tablespoons quick-cooking tapioca
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 13.66-ounce can light coconut milk
3/4 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
2 small mangoes, peeled, pitted, and cut into 1/4″ dice
Bring tapioca mixture to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low and simmer, whisking constantly, for 1 minute. Remove from heat and stir in vanilla and coconut extracts. Transfer to a bowl, cover surface with plastic wrap, and refrigerate until chilled, at least 2 hours and up to 2 days.
Layer chilled tapioca and diced mango in parfait glasses and serve immediately.
Other tropical fruits – diced pineapple, kiwi -may be combined with or substitute for the mangoes here.
Makes 4 to 6 servings.