- 200ml / 6.8 fl oz. coconut milk
- 2 egg yolks
- 250ml / 8.5 fl oz. full milk
- 2 tsp honey (or to taste)
- 1 lime
- 250gr / 8.8 oz. diced pineapple
- A pinch of salt
- 1 tbsp sugar
- 65gr / 2.3 oz. of pearl tapioca (the smaller pearls)
- 1 vanilla pod
- 1.The place to start is with the tapioca, the pudding is a custard. So, in a heavy bottomed saucepan add the full milk, salt, tapioca the seeds from the vanilla pod and the empty vanilla pod. Bring this mix to a gentle simmer and stir occasionally. Do this until the tapioca is translucent and tender, this takes about 20 minutes. When cooked, stir in the coconut milk.
- 2.While the tapioca mix is cooking you can whisk the egg yolks and sugar together in a bowl – quite big as it has to hold half of your tapioca mix too. Mix the egg and sugar together until the colour lightens.
- 3.Taking your cooked tapioca mix from the heat, pour half of it into the bowl with the eggs and sugar, whisk together using a metal hand whisk. Then pour this back into the pan and place on a medium heat.
- 4.On a medium heat keep whisking until the mix thickens, this takes about 5 minutes or so. It is important not to use too high a heat as the eggs will scramble. The mix will not become really thick, the chilling process with thicken it further. I like to check the sweetness level at this stage, you can add a little more sugar if you wish, but if you do, stir it through until it dissolves. Put your tapioca pudding in a clean, cool bowl, remove the vanilla bean and set aside to cool. When it has cooled, cover with cling film and put in the fridge.
- 5.Now for the pineapple. Combine the fruit with the honey, lime juice and most of the zest. Keep back a little lime zest to dress.
- 6.Place half of the mix in a food processor and whizz up until smooth. Transfer this back into the bowl with the rest of the pineapple and stir together – check the flavour and add more honey or lime if you wish.
- 7.Once your tapioca has chilled, place some of the pineapple mix in the bottom of your serving dishes, then add the tapioca and top with a little pineapple and some lime zest to finish.