Ingredients for Tapioca Fruit Salad
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup water
- Quick Cooking Tapioca
- 1 teaspoon vanilla extract
- a pinch of salt
- Fresh Pineapple
- Fresh Strawberries
- Mango
- Fresh Blueberries
- Fresh Blackberries
- Lime Peel
- Lime Juice
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How to Make Tapioca Fruit Salad
- In a medium saucepan, whisk together 1 (13.5 ounce) can full-fat coconut milk, 1 cup milk, 1/2 cup granulated sugar, 2 large eggs, 1/2 cup water, 1/2 cup quick-cooking tapioca, 1 teaspoon vanilla extract, and a pinch of salt.
- Let the mixture stand for 5 minutes to allow the tapioca to soften.
- Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. This will take approximately 8-10 minutes.
- Remove the saucepan from the heat and let the pudding cool for 30 minutes.
- While the pudding cools, prepare the fruit salad. In a large bowl, combine 2 cups cubed fresh pineapple, 1 cup sliced strawberries, 2 cups cubed mango, 1/2 cup blueberries, and 1/2 cup blackberries.
- Add 1/4 cup granulated sugar, the zest and juice of 1 lime to the fruit. Gently stir to combine.
- Spoon the cooled tapioca pudding into individual dessert bowls.
- Top each serving generously with the tropical fruit salad.
- Cover the bowls and refrigerate for at least 2-3 hours to allow the flavors to meld and the pudding to set completely. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
252g
Fat
48g
Carbs
24g
