Coconut Tapioca Pudding

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup half-and-half
• 1/3 cup sugar
• 1 lime, zest of
• 2 cups coconut milk
• 2 tablespoons instant tapioca pudding mix
• 1 large egg, beaten
• 1 pinch ground ginger
• 1 teaspoon pure vanilla extract
• chopped mango, for serving

Recipe

• 1 in a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. let cool for 2 minutes.
• 2 strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
• 3 in the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
• 4 whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
• 5 remove from the heat and stir in the vanilla.
• 6 transfer to a medium bowl. press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
• 7 serve with the mango.