Coconut Tapioca Pudding

Tembleque, Puerto Rican pudding. I found this recipe in Every Day with Rachael Ray. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup half-and-half
• 1⁄3 cup sugar
• 1  lime, zest of
• 2  cups coconut milk
• 2  tablespoons instant tapioca pudding mix
• 1  large egg, beaten
• 1  pinch ground ginger
• 1  teaspoon pure vanilla extract
•  chopped mango, for serving

Directions

1. In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. Let cool for 2 minutes.
2. Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
3. In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
4. Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
5. Remove from the heat and stir in the vanilla.
6. Transfer to a medium bowl. Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
7. Serve with the mango.