Description
A tropical dessert featuring creamy coconut, ripe mango, and chewy tapioca pearls that evokes summer vibes.
Ingredients
Scale
- 1/4 cup Small Tapioca Pearls
- 1 cup Water
- 1 can (about 400 ml) Coconut Milk
- 2 medium-sized Ripe Mango, diced
- 1/3 cup Sugar (or to taste)
- a pinch of Salt
- Mint Leaves (for garnish, optional)
Instructions
- Rinse the tapioca pearls in cold water.
- Cook the pearls with water, bring to a gentle boil, then simmer until translucent and chewy.
- Drain the cooked tapioca under cold water.
- Combine coconut milk, sugar, and salt in the saucepan and whisk until dissolved.
- Add the drained tapioca to the coconut mixture and simmer on low.
- Blend the ripe mango into a smooth puree.
- Incorporate the mango puree into the tapioca-coconut mixture.
- Chill the pudding in the fridge for at least 2 hours.
- Plating the pudding into bowls, topping with mango chunks and mint leaves.
- Serve and enjoy!
Notes
This dessert can be prepared in advance and stored in the fridge. Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling and Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mango dessert, Tapioca pudding, Tropical dessert, Vegan dessert, Summer treat