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

Whisk together tapioca, sugar, salt, eggs, coconut milk, and milk in a medium-size heavy sauce pan. Let stand 10 minutes without stirring.

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.


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