Tapioca Fruit Salad

Name: Tapioca Fruit Salad
Ingredients: 1 1/2 cups coconut milk; 1 cup milk; 3/4 cup sugar, divided; 2 eggs, beaten; 1/4 cup water; 3 tablespoons quick-cooking tapioca; 1/2 teaspoon vanilla; 1 pinch salt; 2 cups fresh pineapple, chunks; 2 cups fresh strawberries, quartered; 1 cup mango, diced; 1 cup fresh blueberries; 1 cup fresh blackberries; 1 lime peel, grated; 2 tablespoons lime juice

15 ingredients

3 steps

Ingredients

1 1/2 cups coconut milk
1 cup milk
3/4 cup sugar, divided
2 eggs, beaten
1/4 cup water
3 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla
1 pinch salt
2 cups fresh pineapple, chunks
2 cups fresh strawberries, quartered
1 cup mango, diced
1 cup fresh blueberries
1 cup fresh blackberries
1 lime peel, grated
2 tablespoons lime juice

Directions

1

Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
2

Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
3

Cover; refrigerate 2 to 3 hours before serving.