Coconut Mango Tapioca Pudding
Kim Kosanovic
over 1 year ago
A delicious and refreshing dessert made with coconut milk, fresh mangoes, and tapioca pearls.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
300
Protein
3g
Fat
12g
Sat Fat
10g
Carbs
45g
Chole
0mg
Fiber
2g
Sugar
25g
Sodium
50mg
Ingredients
- 1 cup tapioca pearls
- 2 cups water
- 1 can coconut milk
- 1/2 cup sugar
- 2 ripe mangoes, diced
- 1/4 cup shredded coconut, toasted
Instructions
- In a medium saucepan, bring the water to a boil.
- Add the tapioca pearls and cook for 15 minutes, or until they are translucent and soft.
- Drain the tapioca pearls and rinse them under cold water to remove any excess starch.
- In a separate saucepan, heat the coconut milk and sugar over medium heat until the sugar has dissolved.
- Add the cooked tapioca pearls to the coconut milk mixture and stir well.
- Remove from heat and let the mixture cool to room temperature.
- Once cooled, refrigerate for at least 2 hours, or until the pudding has set.
- To serve, divide the pudding into individual bowls or glasses.
- Top with diced mangoes and toasted shredded coconut.
- Enjoy!
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