Mango and Coconut Tapioca Pudding

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often less expensive.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Papaya is lower in sugar and canned peaches are more affordable.

Get 1 cup of tapioca pearls into boiling water and simmer for around 15 to 20 minutes, stirring to prevent sticking.

Simmer until the tapioca pearls are mostly translucent with a little bit of white left inside.

Turn off the heat, cover the pot with a lid, and let it sit for 5 to 10 minutes until all the white has turned clear.

Pour the tapioca pearls into a sieve and rinse with cold water.

Pour the tapioca pearls into a large bowl filled with cold water and allow them to cool completely.

Chop 2 of the 3 mangoes and put them into a blender jug along with 1 cup of coconut milk and 1/3 cup of condensed milk.

Blend the mango mixture until smooth.

Slice the remaining mango to use as fresh garnish on top of the pudding.

Strain the tapioca pearls again and pour them into a mixing bowl.

Pour the mango mixture from the blender into the mixing bowl with the tapioca and mix to combine.

Serve the pudding in glass jars, topping with fresh mango.

Store the remaining pudding in a vacuum canister in the fridge for up to four days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens