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Pineapple tapioca pudding
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Prep Time:
205 minutes
Cook Time:
15 minutes
Total Time:
220 minutes
Indulge in a delicious and light pineapple tapioca pudding.
Ingredients:
  • 70g (1/3 cup) seed tapioca (sago)
  • 270ml can light coconut milk
  • 125ml (1/2 cup) coconut water
  • 50g rice malt syrup
  • 100g pineapple, peeled, finely chopped
  • Fresh pineapple, sliced, extra, to serve
  • Coconut chips, toasted, to serve
  • Lime zest, to serve
  • 125ml (1/2 cup) lime juice
  • 80g rice malt syrup
  • 1 tsp lime rind, finely grated
  • 2 eggs
Instructions:
  • 1. Bring a large saucepan of water to a boil over medium-high heat. Add the tapioca and cook for 10 minutes until translucent, stirring occasionally. Drain.
  • Combine milk, water, and syrup in a saucepan and gently heat for 3 minutes until warmed. Remove from heat and mix in the tapioca. Let it sit for 10 minutes, then transfer to a bowl. Stir in the pineapple, let it cool slightly, cover with plastic wrap, and chill in the fridge for 3 hours.
  • For the lime curd, combine lime juice, syrup, and rind in a saucepan over medium heat, stirring until the syrup dissolves. Whisk eggs in a bowl, then gradually add the lime mixture while whisking constantly. Transfer the mixture to a clean saucepan and cook over low heat, stirring constantly, until thickened (2-3 minutes). Strain the curd through a sieve into a clean bowl, cover the surface with plastic wrap, and cool for 15 minutes. Chill in the fridge for 2 hours before using.
  • In each of 4 serving glasses, add a generous spoonful of curd. Follow by dividing the tapioca mixture among the glasses. Finish by topping them off with the remaining curd, extra pineapple, coconut chips, and lime zest for a delightful finish.

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