Tapioca Pudding With A Fresh Fruit Salad

I hadn’t had tapioca pudding since I was a kid, I think. This is very flavourful and delightful with the fresh fruit topping.

• 2 1/2 cups whole milk
• 3/4 cup coconut milk, shaken
• 1/3 cup dark brown sugar, packed
• 1 large egg
• 1 larage egg yolk
• 4 tbsp. tapioca, quick cooking
• 2 tsp. orange flavouring
• 1 cup cottage cheese, fat free, drained and pureed
• 3 tbsp. toasted pecans, chopped
• whipped cream for topping

In a large saucepan, pour the two milks, brown sugar, eggs and tapioca and cook, stirring constantly, until it comes to a boil. Cook for about a minute and remove from the heat, transfer to a large bowl. Place the bowl in a sink with ice water and whisk for 2-3 minutes to cool down.

Add the orange flavouring and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator overnight.

Before serving, add the cottage cheese. In glasses, fill two thirds full with the tapioca pudding. Now top with the fresh fruit and a dollop of whipped cream and sprinkle with toasted pecans

Fruit Salad

1/2 cup each of strawberries, kiwi, pear and fresh pineapple very finely diced. Do ahead and place in the refrigerator so they are chilled through.

This is a very pretty dessert. You can place two or three of these in straight sided shot glasses and then set on long, thin rectangle plates and make the flavours different in each one. (This you must plan ahead). Use chocolate on one, creme fraiche, liqueurs…..the choice is yours and it will elevate your standing as the hostess with the mostess.

Did  I hear you say, at the start, Damn I can do this…..I thought so!