Key Lime Coconut Cream Tapioca Pudding - Fresh Produce of the Month - Citrus

First okra, now tapioca - two childhood aversions overcome.
I am so proud of myself...and rather mystified, too.

Key limes are harvested when very green. The more

yellow they become, the more ripe they are.

Key Lime Coconut Cream Tapioca Pudding - My own recipe

Ingredients

1/2 cup small pearl tapioca, soaked overnight under refrigeration in 2 cups of water
4 fluid ounces freshly squeezed key lime juice
1 15-ounce can cream of coconut (not coconut milk, but the condensed, commercially sweetened cream used to make piña coladas)
2 large eggs, well beaten

Method (Consistent, patient stirring is essential for a successful texture)

In a medium-sized, heavy, preferably non-stick saucepan, combine key lime juice, cream of coconut and eggs, beating well with a wooden spoon or plastic-coated wire whisk. Drain tapioca pearls, then stir them into custard mixture. Over medium heat, constantly stir mixture for the next 15-20 minutes. If it threatens to bubble, turn heat down to low, but continue stirring. This will ensure that the eggs will not curdle and the mixture will not scorch. After about 5 minutes, mixture will begin to thicken and the tapioca pearls will begin to somewhat swell and turn translucent. As you get closer to the end of cooking, you will notice that the mixture has thickened considerably to a consistency that easily holds its shape when collected with a spoon. Remove from heat during the last few minutes, but continue to stir as the mixture completes cooking with the stored heat of the saucepan. Transfer immediately to a room temperature bowl to divide for serving while still warm, or place bowl in refrigerator to chill. Pudding will further thicken as it cools. Serves 4 generously. --

This recipe is for Simona of Briciole, hosting Fresh Produce of the Month - Citrus Fruits, for Marta of An Italian in the U.S., the creator of Fresh Produce of the Month.