Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a large saucepan, combine the tapioca, ...

This dessert from Chow.com is adapted from Cooking Light. The fresh mango, pineapple and coconut give it that tropical taste so welcome in summer. Slow Cooker Mango Tapioca Pudding Makes 9 servings 1 ...

Tapioca, mango and coconut pudding Inspired by the chilled sweet soups and mango-coconut combinations of Hong Kong, this fresh creamy dessert with a touch of lime is perfect for hot nights.