Coconut Mango Tapioca Pudding

Very light and refreshing egg-free dessert. I made a big quantity, enough for every day of week for 3 persons. Nobody said "enough of it", which is a sign…
This recipe doesn’t use eggs or gelatin, the starch from the tapioca holds it all together.
Makes 16 servings.

Ingredients
1 cup small pearl tapioca (not instant/minute tapioca)
4 cups water
1 cup coconut milk
1 ½ cup mango puree
1/2 cup sugar

Directions

1. Combine tapioca and water in a large saucepan. Bring to a boil over medium high heat stirring constantly. Lower the heat to medium low and simmer uncovered stirring occasionally, until the tapioca is translucent and tender (20-25 minutes).
2. Whisk in the mango puree and the coconut milk.
3. Add sugar gradually stirring constantly.
The pudding should coat the back of a spoon. Remove from heat.
4. Pour in serving dishes and refrigerate.

Note: adjust sugar to taste.

Sliced Orange Dessert (in Orange Blossom Water)

This is a very common dessert across North Africa. So simple, so good and so fragrant! Your guests will be surprised with this unusual dessert.
Just peel and slice oranges, sprinkle with sugar, drizzle orange blossom water and garnish with a pinch of cinnamon. You are done!
The various flavors are a perfect match.

It is refreshing and flexible. It can be served after a rich meal or as part of a brunch. Use any type of oranges you have as long as they are juicy and sweet so you don't need to add a lot of sugar. Adjust the amount of sugar and cinnamon to your taste.
I made this with navel, cara cara and blood oranges.  

If you want this dessert to be more sophisticated, sprinkle the oranges with chopped walnuts, pistachios or almonds just before serving.

Count about 1.5 orange per serving maximum.

Ingredients (for 2 servings)
3 oranges
1 tablespoon granulated sugar
2 tablespoons pure orange blossom water
1/4 teaspoon ground cinnamon

Directions

1. Peel the oranges deep enough to remove the thin white membrane and expose the flesh of the orange. Remove the white pith. 
2. Slice the oranges into 1/4 inch (.5 cm) thick. Arrange on a plate, sprinkle with sugar, drizzle orange blossom water. Dust with cinnamon. 
3. Cover and place in the refrigerator to chill and macerate around an hour. 

Notes

• Add more or less sugar depending on orange sweetness and your taste. Same goes for cinnamon.
• You can use any type of sugar (I used coconut sugar)
• Orange blossom water (or orange flower water) can be found in Middle-Eastern stores.