Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 170 c / 325 f / gas 3 . put the tapioca in a buttered 1.1 litre oven-proof dish. pour in 600 ml (1 pint) milk. add the sugar and butter. sprinkle the top with cinnamon, mixed spice or nutmeg. add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently. pour into a buttered 1.1 litre (2 pint) oven-proof dish. sprinkle the top with cinnamon, mixed spice or nutmeg. bake tapioca for 2 - 2 1/2 hours. stir 2 or 3 times during the first hour, but leave for the remaining time to form a crust. serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt.

Target recipe: in a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. let cool for 2 minutes. strain the mixture into a bowl and discard the peel; rinse and dry the saucepan. in the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes. whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat. remove from the heat and stir in the vanilla. transfer to a medium bowl. press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled. serve with the mango.