Carmelized Pineapple Coconut Tapioca Pudding

Adapted from Sunset Magazine, October 2008

•	1 1/4 cups The Perfect Purée Coconut Puree, thawed
•	1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
•	1/3 cup small pearl tapioca
•	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 1 1/2 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 Puree, 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.

Using The Perfect Purée for: