Mango Tapioca Pudding Coconut (Print Version)
Creamy mango tapioca with coconut milk is finished with fresh mango for a cool, luscious treat.
# Ingredients:
→ Main Ingredients
01 -
2 ripe mangoes, pureed, plus 1/2 cup diced mango for garnish
02 -
1/2 cup small tapioca pearls
03 -
2 cups coconut milk or dairy milk
04 -
1/4 cup granulated sugar
05 -
4 cups water
# Steps:
01 -
Bring 4 cups water to a gentle boil in a saucepan. Add tapioca pearls and simmer over medium heat, stirring occasionally, until pearls turn translucent, about 15–20 minutes. Drain well and set aside.
02 -
In a clean saucepan, heat coconut milk with granulated sugar over medium heat, stirring constantly, just until the sugar is dissolved and the mixture is warmed through. Do not let it boil.
03 -
Add cooked tapioca pearls and mango puree to the warm sweetened coconut milk. Stir thoroughly until evenly combined.
04 -
Transfer the pudding base to a bowl and refrigerate until chilled, at least 2 hours.
05 -
Spoon the chilled pudding into individual serving glasses. Top each portion with diced mango and, if desired, drizzle with a little extra coconut milk before serving.
# Notes:
01 -
For optimal flavor, use very ripe mangoes and chill the pudding thoroughly before serving.