Jamaican Me Happy With Tapioca

Toast coconut flakes and set aside. Squeeze lime juice over orange slices and set aside.

Mix sugar, tapioca, 1-3/4 cups milk (coconut milk plus enough regular milk to make 1-3/4 cups), and egg in a medium sauce pan; let stand for 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to a FULL boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla.

Cool for 20 minutes; stir. Garnish with orange slices and coconut. Serve warm or chilled.

Note: For creamier pudding, place plastic wrap directly onto the surface of the pudding while cooling.