Coconut Tapioca   From Every Day with Rachael Ray June-July 2006 4 SERVINGS PREP TIME 20 min (plus soaking) ; COOK TIME 45 min (plus chilling) 1/2 cup large tapioca pearls 2 cups skim milk 1 can coconut milk (14 ounces) 3 cups whole milk 1/3 to 1/2 cup granulated sugar 1 stalk lemongrass (white bulb only), smashed 1 cinnamon stick 1/4 teaspoon pure vanilla extract 1 slice of ginger, about the size of a quarter 1 mango, peeled and finely chopped 1 kiwi, peeled and thinly sliced 1/2 cup roasted peanuts, crushed 1. Combine the tapioca and skim milk and refrigerate overnight. 2. About 4 hours before serving, in a medium saucepan over low heat, combine the soaked tapioca and its milk with the coconut milk, whole milk, 1/3 cup of sugar, the lemongrass, cinnamon stick, vanilla and ginger. Cook, stirring often, until translucent and soft, about 45 minutes. Add sugar to taste and chill for at least 3 hours. 3. Remove the lemongrass, cinnamon and ginger, and serve the pudding on spoons topped with the mango, kiwi and peanuts.

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