Recipe: Coconut-Tapioca Pudding with Caramelized Pineapple

COCONUT-TAPIOCA PUDDING WITH CARAMELIZED PINEAPPLE

FOR THE PUDDING:
3 tablespoons quick-cooking tapioca
5 tablespoons sugar
1/4 teaspoon salt
2 large eggs
2 1/2 cups canned unsweetened coconut milk, stirred well
1/2 cup sweetened flaked coconut
1 teaspoon vanilla extract
FOR THE PINEAPPLE TOPPING:
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 1/2 cups cored and peeled fresh pineapple, cut into 1/2-inch dice (from about 1/4 of a small pineapple)
1/4 cup dark rum

TO MAKE THE PUDDING:
Whisk together tapioca, sugar, salt, eggs and coconut milk in medium-size heavy saucepan. To swell tapioca, let stand 10 minutes without stirring.

Bring mixture to boil, whisking constantly, then reduce heat to medium-low and simmer, whisking constantly, 1 minute. Remove from heat and stir in coconut and vanilla. Let cool 10 minutes.

Spoon into 4 dessert goblets or ramekins. Cover surface of each pudding with plastic wrap to prevent skin from forming. Refrigerate at least 1 hour and up to 2 days.

JUST BEFORE SERVING, MAKE TOPPING:
Cook butter and brown sugar in medium-size skillet over medium heat, stirring occasionally until sugar dissolves. Add pineapple and cook, stirring frequently, until lightly browned, 4 to 5 minutes. Carefully add rum (it will bubble up) and cook, stirring frequently, until liquid is reduced to a thick syrup, 2 to 3 minutes. Let cool slightly.

Spoon some pineapple and syrup over each portion of pudding and serve immediately.

Makes 4 servings
Source: Icebox Desserts by Lauren Chattman