Name: Coconut Tapioca With Pineapple, Mango, And Lime
Yield: Serves 4 or 5
Ingredients: 480 g/2 cups whole milk; One 380-g/13.5-oz can unsweetened coconut milk; 2 tsp vanilla extract; 80 g/1/2 cup small pearl tapioca; 1/4 pineapple, peeled, cored, and cut into small dice, or one 225-g/8-oz can pineapple chunks, in their own juices, chopped into smaller pieces; One 335-g/12-oz can frozen apple juice concentrate, thawed; 1 vanilla bean; 1/4 tsp kosher salt; 1 large or 2 small mangoes, peeled, pitted, and diced; Finely grated zest and juice of 1 lime

Two glass dishes of coconut tapioca pudding.

Photo by Joseph De Leo

Creamy coconut tapioca pudding with glazed pineapple is one of the desserts I obsessed over when I lived in New York City and worked for François Payard. All of the cooks at Payard Patisserie spent our free time talking about the places we dreamed of going and the dishes we couldn't wait to try. One of the cooks told me about how Claudia Fleming, at the time the pastry chef at Gramercy Tavern, had created a dreamy tapioca that could not be missed. He was right—on one of my last nights in NYC, I was finally able to try it, and thereafter every time I went to visit NYC, I made a point of going back to order it again. Sadly, it's no longer on the menu, but I've channeled it here in this version. It's light and refreshing and uses the natural sugars of mango, pineapple, and apple juice to complement the richness of the coconut milk.

Recipe notes

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