Just because it's January, that doesn't mean we're giving up dessert. That said, we are cutting back slightly on the saccharine. Enter this creamy, large-pearl tapioca pudding, naturally sweetened by swirls of puréed fresh mango and topped with a cowlick of toasted coconut. The finished pudding (delicious warm or chilled) loiters on the cusp of sweet, making it a good recipe for both breakfast and dessert.