Coconut Tapioca Pudding

(about 6 servings)

I have been enjoying coconut milk in soups and sauces and thought I'd give it a try in a dessert. This easy tapioca pudding ended up with a nice light coconut favour which was really nice with the juicy peaches. Mangoes, raspberries, strawberries, even bananas would be great with this pudding. I prefer my desserts barely sweet. You may want to increase the amount of agave nectar by a tablespoon or two. Remember, things tend to taste sweeter when they are warm, than when they have cooled down.

1/3 cup small pearl tapioca
1 cup water
13.5 oz can light coconut milk
3 tbsp agave nectar, or more to taste

*3 peaches, sliced (or fruit/berries)

Cover the tapioca with about 1 cup of cold water and set aside overnight. (It will triple its volume.)

The next day, pour off the water and drain the tapioca. Place into a saucepan and add a fresh cup of water. Cook over medium heat, stirring all the while until the mixture thickens and the tapioca becomes translucent; about 4-6 minutes.

Add the coconut milk and agave nectar. Taste, and if the pudding isn't sweet enough for you, then add  more agave nectar. Bring the mixture to a simmer, then remove from heat.

Allow the pudding to cool. It will thicken more as it cools.

Serve with sliced peaches or fruit of your choice.

*If you'd like to remove the skins first, then drop the whole peaches into boiling water for about 15-30 seconds followed by a dunk in cold water. The skins should  slip off easily.