Homemade tapioca pudding topped off with fresh pineapple, strawberries, mangoes, blueberries and blackberries. I haven't had a chance to try this yet, but wanted to put it here for safekeeping. This recipe is from Favorite Brand Name Sunday Suppers cookbook. Time does not include chill time.

Ingredients

8 serv.

coconut milk↗1 1⁄2 cups
milk↗1 cup
sugar, divided↗3⁄4 cup
eggs, beaten↗2
water↗1⁄4 cup
quick-cooking tapioca3 tablespoons
vanilla↗1⁄2 teaspoon
salt↗1 pinch
fresh pineapple, chunks↗2 cups
fresh strawberries, quartered↗2 cups
mango, diced↗1 cup
fresh blueberries↗1 cup
fresh blackberries↗1 cup
lime peel, grated↗1
lime juice↗2 tablespoons

Step-by-step instructions

1
Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
2
Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
3
Cover; refrigerate 2 to 3 hours before serving.

Source: food.com

Original recipe ↗

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