Tapioca Pudding With Grilled Pineapple - cooking recipe

Ingredients

1 cup small tapioca pearls
2 1/2 cups milk
2 cans (14 oz each) coconut milk
1/2 cup granulated sugar
1 tsp ground ginger
1/2 tsp vanilla extract
1 small ripe pineapple, peeled, quartered lengthwise, cored and sliced
1 tbsp lime juice
1 tbsp brown sugar
1/4 cup mint leaves

Preparation

Place the tapioca, milk and coconut milk in a large saucepan on medium heat. Cook for 10 mins, stirring frequently, until the tapioca thickens and starts to become translucent. Reduce the heat to low.
Add the granulated sugar in a slow, steady stream and stir until dissolved. Cook, stirring, for 5 mins, until thickened and smooth. Stir in the ginger and vanilla.
Transfer the tapioca to a heatproof bowl. Cover and cool slightly. Refrigerate until ready to serve.
Combine the pineapple, lime juice and brown sugar in a bowl. Heat a grill pan on high. Cook the pineapple, in batches, for 2-3 mins each side, until caramelized. Reserve the cooking juices.
Spoon the tapioca into chilled bowls. Top with pineapple, juices and mint to serve.