Coconut tapioca pudding is traditionally made with eggs and cream. I finally created my own version of this super-rich mousse, and it’s exactly what a chocolate lover wants! The liqueur gives it a distinctive, adult flavor.

Ingredients 

PUDDING

cup quick-cooking tapioca

1 cup water

1 can (14 ounces) full-fat

coconut milk

½ cup turbinado sugar

⅛ teaspoon salt

FRUIT TOPPING

1 cup fresh or frozen berries

and/or diced mango or other

fruit of choice cup granulated sugar or agave syrup

Method

To make the pudding, combine the tapioca and water in a medium saucepan and let soak at room temperature for 20 to 25 minutes. Most of the water will be absorbed, and the tapioca should be soft but not stuck together.

Add the coconut milk, sugar, and salt. Cook on low heat for 7 to 9 minutes, stirring often with a wooden spoon, until the mixture thickens. Do not let the mixture come to a boil.

Spoon evenly into four 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving.

Store leftover pudding tightly covered in the refrigerator.

To make the topping, combine the fruit and the sugar in a blender or food processor and process until almost smooth.

Spoon over the pudding just before serving. Store leftover topping in a sealed container in the refrigerator.

Tips

• This pudding is great with chocolate syrup instead of or in addition to the fruit topping.

• The fruit topping can be made one day in advance and stored in a sealed container in the refrigerator.