Serves four. Using a double boiler, pour at least 3 cups of water into the lower pot. In the upper pot blend 1/3 cup tapioca pearls (the larger the pearls, the longer they take to cook), and one can of coconut milk, with enough pure water added to it to make a total of 2 cups of liquid. Bring the water in the lower pot to a boil, and then turn down the heat so it continues to simmer (boil gently). Stir the contents of the upper pot every couple of minutes. When the tapioca pearls are all translucent, the pudding is cooked. Add 15 drops of liquid stevia glycerite and stir well. Let the pudding cool a bit while you prepare the fruit.
Peel and cut into bite-sized pieces: mango, pineapple, papaya, banana. Place a few of each variety in 4 bowls, pour the hot coconut tapioca over them, and serve.
This recipe is a variation on one I read in Vegetarian Nights: Fresh From Hawaii by Bonnie Mandoe. The chief difference is that I sweeten the coconut tapioca pudding with stevia extract.
Alicia Bay Laurel 