This was a really amazing desert and was really easy to make. Enjoy. It has been adapted from The Food and Wine Annual Cookbook 2014.
Makes 41/2 cup tapioca 2 1/2 cups milk 1/2 teaspoon vanilla dash salt One 14 ounce can coconut milk 2 eggs 3 tablespoons sugar 2 cups peeled and diced mango 1 tablespoon lime zest 2 tablespoons lime juice 1. In a large saucepan, combine tapioca, milk, vanilla, and salt. Bring to a simmer over moderate heat and cook, whisk occasionally until tapioca is translucent and tender, about 20 minutes. Whisk in coconut milk. 2. In a small bowl, whisk the eggs with the sugar. Gradually whisk in half of the warm tapioca. Pour the mixture back into the saucepan, continue whisking. Cook over moderate heat, stirring until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature. 3. In medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree. Stir puree back into remaining mango. Divide half the fruit into 4 glasses, top with pudding, them top with remaining fruit. Cover the pudding and refrigerate for about 2 hours, or until chilled. You can refrigerate overnight. Let stand at room temperature for about 30 minutes before serving.