4 Serves
45 Mins
In a heavy-bottomed saucepan, combine the milk, salt, tapioca pearls, vanilla bean seeds, and the empty vanilla pod. Bring to a gentle simmer over medium heat, stirring occasionally, until the pearls are translucent and tender.
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Vitamin E
3 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
142 µg / 400 µgCalcium
369 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
750 mg / 1,250 mgPotassium
880 mg / 4,700 mgSodium
411 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
3 g / 28 gSugar
108 g / 50 gSaturated Fat
24 g / 20 gCholesterol
1156 mg / 300 mgCaffeine
0 mgNet Carbs
136 gAlcohol
0 g
Stir the coconut milk into the cooked tapioca mixture and remove from heat.
In a large mixing bowl, whisk the egg yolks and sugar together until the mixture lightens in color.
Temper the egg mixture by slowly whisking in half of the warm tapioca mixture, then pour the entire contents back into the saucepan.
Cook over medium heat, whisking constantly, until the custard thickens slightly. Remove the vanilla pod, transfer to a clean bowl, cover with plastic wrap, and refrigerate until fully chilled.
Prepare the pineapple compote by combining pineapple, honey, lime juice, and most of the lime zest in a bowl. Blend half of this mixture in a food processor until smooth, then stir it back into the remaining fruit.
To serve, layer the pineapple compote into serving dishes, top with the chilled tapioca pudding, and garnish with the remaining lime zest.
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