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Contributed By: EatingWell
Recipe by: Georgeanne Brennan, Photo by: Ken Burris

Tapioca, a favorite comfort-food dessert, is most amenable to the flavors of citrus. Here, I have combined lime with coconut, but orange, tangerine or lemon could be used as well.

Ingredients

2/3 cup Sugar

3 tbsp Quick-cooking tapioca

2 cups 1% milk

3/4 cup Low-fat coconut milk

1 Large egg, well beaten

1 tsp Finely grated lime zest

2 tbsp Fresh lime juice, divided

2 tbsp White creme de cacao, divided

4 tbsp Flaked or shredded coconut, toasted (see Tip)

4 Thin slices of lime (optional)

Preparation

1. Combine sugar, tapioca, milk, coconut milk and beaten egg in a medium saucepan. Stir, then let stand for 5 minutes.

2. Bring the tapioca mixture to a full, thickly bubbling boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, stirring, for 2 minutes. Remove from the heat and let cool for a few minutes. Then whisk in lime zest, 1 tablespoon lime juice and 1 1/2 tablespoons creme de cacao.

3. Pour the tapioca into 4 fluted glasses or dessert dishes. Place plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set, at least 2 hours or overnight.

4.To serve, whisk the remaining 1 tablespoon lime juice and 1/2 tablespoon creme de cacao in a small bowl. Spoon over each serving and top with coconut. Garnish with a lime slice, if desired.

Cook's Notes

To make ahead: Prepare the recipe through Step 3. The tapioca will keep, covered, in the refrigerator, for up to 2 days.

Tip
To toast coconut, spread in a shallow baking dish and bake at 350 degrees F until light golden and fragrant, 5 to 10 minutes


Reprinted with permission of EatingWell, The Magazine of Food & Health

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