Servings
4
Author:
La Tourangelle
Ingredients
- 1 avocado, diced
- 1 mango, diced
-
1 tbsp La Tourangelle Avocado Oil
- 1 tsp honey
- Pinch salt
- 1 lemon, juiced and zested
- 1 small egg, beaten
- 1 cup coconut milk
- 3/4 cup milk
- 1/4 cup sugar
- 5 tsp quick cooking tapioca
- 1/2 tsp vanilla extract
Directions
- Mix the egg, coconut milk, milk, sugar, tapioca, vanilla extract, and lemon zest in a small sauce pan. Let sit for 5 minutes. Over medium heat, stirring constantly, bring mixture to a boil. Pour into a bow, cover with plastic wrap and let cool to room temperature. Refrigerate until cold (2 to 3 hours or overnight).
- Toss the fruit gently with the avocado oil, salt, honey and lemon juice. Layer fruit and pudding in a tall parfait glass or champagne flute.