Source: Created from Bob’s Red Mill tapioca pudding recipe and a Food and Wine dessert. Makes 3 1/2 cups and serves 8-10. 

Time: 2 hours active and 3 hours inactive (soaking and cooling) 

Notes: 

1. The dessert can be made the day of or the day before the dinner. Read the recipe carefully before starting as there are several time periods of soaking and  cooling.
2. Fresh peeled and diced mango may be substituted for the frozen mango, although  it is sometimes difficult to obtain ripe mangoes at the time you are making the dessert. 
3. The dessert is best served in clear glass so you can see the layers. 

Ingredients: 

• 1/3 cup small pearl tapioca (Bob’s Red Mill is good) 
• 3/4 cup water 
• 2 1/4 cup whole milk (2% did not taste as good) 
• 1/4 teaspoon salt 
• 2 large eggs, separated 
• 1/2 cup white sugar, divided 
• 1/2 teaspoon vanilla extract 
• 2/3 cup sweetened coconut flakes plus more for serving 
• 2 lbs frozen mango chunks, thawed and diced into 1/2 inch cubes (usually available in the frozen fruit section of King Soopers) 
• 1 tablespoon finely grated lime zest 
• 2 tablespoons freshly squeezed lime juice 
• 2 tablespoons white sugar 
• Fresh mint leaves 

Preparation: 

1. Soak the pearl tapioca in 3/4 cup water in a saucepan for 30 minutes. Do not drain the tapioca after soaking. 
2. Lightly beat the egg yolks. 
3. Add the milk, salt and 1/4 cup sugar to the beaten egg yolks, stir, and then add to the soaked tapioca and stir over medium heat until boiling. Reduce heat to low and simmer for 15 minutes, stirring often. 
4. Beat the egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of the hot tapioca into the egg whites and then gently fold mixture back into the saucepan. Stir over low heat for about 3 minutes. Remove from heat and let cool for 15 minutes.
5. Add the vanilla and coconut flakes and stir to mix. 
6. In a medium bowl combine the diced mango, lime zest and lime juice. 
7. Transfer half of the mango mixture to a food processor and puree until smooth. 
8. Stir the puree back into the diced mango. Add 2 tablespoons of white sugar and stir. 
9. Divide half of the fruit mixture equally into serving glasses, top each with equal amounts of the tapioca pudding, and then a final layer of the fruit mixture.     
10. Cover the glasses and refrigerate until chilled (about 2 hours) before serving. The assembled dessert can be refrigerated overnight.
11. Let the puddings stand at room temperature for about 30 minutes and top with additional coconut flakes and a sprig of fresh mint just before serving.

Susan and John Conover, Ralph Beckett and Anne Voigts, Robin and Cynthia Tems 

geneseegourmetclub@gmail.com