Ingredients
Method
- Bring a pot of water (about 3 cups) to a boil, then reduce the heat to medium and add the tapioca pearls. Cook for 15-20 minutes, stirring occasionally until the pearls turn translucent. Drain the pearls through a fine sieve and rinse them under cold water.
- While the tapioca pearls are cooking, pour the coconut milk into a medium saucepan along with the maple syrup or brown sugar and vanilla extract. Heat over medium-low heat, stirring occasionally until it just begins to boil.
- Add the rinsed tapioca pearls to the coconut milk mixture, then remove from heat. Stir everything together well.
- Transfer the mixture to a container with a lid and allow it to cool to room temperature. Once cooled, place it in the fridge for at least 4 hours to chill and thicken into a pudding. For best results, chill overnight.
- Once the pudding is chilled and thickened, give it a good stir with a fork to break up any lumps. Serve on its own or with freshly diced mango on top. For an extra touch, layer some mango purée in a glass, add the pudding, and top with more diced mango.
Nutrition
Notes
This mango tapioca pudding is a refreshing dessert with a tropical twist. The creamy texture and sweetness of the mango pair perfectly with the chewy tapioca pearls.