Coconut Mango Tapioca Pudding

About this recipe

Enjoy a refreshing and exotic dessert with this Coconut Mango Tapioca Pudding. Infused with the rich creaminess of coconut milk and the tropical sweetness of ripe mangoes, this pudding is both comforting and luxurious. Perfectly cooked tapioca pearls add texture, making it an ideal treat for warm weather.

Ingredients

• 3/4 cup tapioca pearls
• 6 cups water
• 1 can (400 ml) full-fat coconut milk
• 1/2 cup honey or sugar
• 2 ripe mangoes, diced
• 1 tsp vanilla extract
• 1/4 cup shredded coconut, toasted
• Pinch of salt

Directions

1. 1

   Bring 6 cups of water to a rolling boil in a large saucepan.

2. 2

   Add the tapioca pearls and simmer for 15-20 minutes, stirring occasionally, until translucent.

3. 3

   Drain the tapioca pearls and rinse under cold water to remove excess starch.

4. 4

   In a separate saucepan, combine coconut milk, honey or sugar, vanilla extract, and salt. Heat gently until the sweetener dissolves.

5. 5

   Stir in the cooked tapioca pearls and remove from heat.

6. 6

   Cool the mixture to room temperature, then chill in the refrigerator for at least 2 hours.

7. 7

   Before serving, stir and divide the pudding into individual bowls or glasses.

8. 8

   Top with diced mangoes and toasted shredded coconut.