Coconut Tapioca Pudding With Mango

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smitten kitchen
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1/3 cup small pearl tapioca

2 1/2 cups coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups)

1 egg yolk

1/3 cup granulated sugar

1/4 teaspoon table salt or a heaped 1/4 teaspoon sea salt

1/2 teaspoon vanilla extract or the seeds from a 1-inch segment of vanilla bean

1 very ripe mango, peeled, pitted and roughly chopped

2 teaspoons granulated sugar (optional; I used it but would skip it next time)

A squeeze or two of fresh lime juice

Whipped coconut cream

1/2 cup toasted coconut flakes

Few gratings of lime zest

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