Carmelized Pineapple Coconut Tapioca Pudding Carmelized Pineapple Coconut Tapioca Pudding 4 Adapted from Sunset Magazine, October 2008 • 1/3 cup small pearl tapioca • 1 1/4 cups The Perfect Purée Coconut, thawed • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 cup whole milk • 1/4 cup sugar • 1/2 vanilla bean, split lengthwise • 3/4 cup unsweetened large-flake coconut, toasted • 1/2 cup chopped fresh fruit Method: 1. In a medium saucepan, cook tapioca in 1½ quarts boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer. 2. Meanwhile, in another medium saucepan over medium heat, warm Coconut, Carmelized Pineapple Concentrate, the milk, the sugar and the vanilla bean, pressing bean gently to loosen the seeds, until steaming, 6-8 minutes. 3. Stir drained tapioca into vanilla mixture. 4. Cook, stirring often, until tapioca pearls are clear and just tender, 3-6 minutes. 5. Let pudding cool, then chill, stirring occasionally, at least 1¼ hours. 6. Remove vanilla bean and stir in more milk if pudding seems too thick. 7. Spoon pudding into tall glasses. 8. Garnish with toasted coconut and fresh fruit and serve.