Coconut Tapioca Pudding with Roasted Mulberries and Lime

A delightful combination of creamy coconut tapioca pudding topped with the tangy roastiness of mulberries elevated by fresh lime. Perfect for a refreshing dessert.

Cook time: 45 minutes

Servings: 4

Ingredients

• 6 oz mulberries
• 1 lime zest and juice
• 0 salt pinch
• 1 recipe tapioca pudding

Instructions

1. Prepare the tapioca pudding using full-fat coconut milk by following your preferred recipe or the recipe on page 108. Make the pudding in advance if desired.
2. Heat a medium frying pan over high heat until smoking. Add the mulberries and pan roast until caramelized and starting to release their juice, about 2 minutes.
3. Remove the frying pan from the heat and immediately add the lime zest and juice, along with a pinch of salt. Let the mulberries cool.
4. To serve, divide the prepared tapioca pudding among four serving cups or bowls.
5. Top each serving of tapioca pudding with an equal portion of the roasted mulberries.