Tapioca Fruit Salad

Homemade tapioca pudding topped off with fresh pineapple, strawberries, mangoes, blueberries and blackberries. I haven't had a chance to try this yet, but wanted to put it here for safekeeping. This recipe is from Favorite Brand Name Sunday Suppers cookbook. Time does not include chill time.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups coconut milk
• 1  cup milk
• 3⁄4 cup sugar, divided
• 2  eggs, beaten
• 1⁄4 cup water
• 3  tablespoons quick-cooking tapioca
• 1⁄2 teaspoon vanilla
• 1  pinch salt
• 2  cups fresh pineapple, chunks
• 2  cups fresh strawberries, quartered
• 1  cup mango, diced
• 1  cup fresh blueberries
• 1  cup fresh blackberries
• 1  lime peel, grated
• 2  tablespoons lime juice

Directions

1. Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
2. Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
3. Cover; refrigerate 2 to 3 hours before serving.