Coconut Mango Tapioca Pudding Creamy Delicious Treat

ByIsabella Hours Posted on
- 1/2 cup small tapioca pearls - 2 cups creamy coconut milk - 1 cup mango puree - 1/4 cup sugar - 1/2 teaspoon pure vanilla extract - 1/4 teaspoon salt - 1 ripe mango, diced - Fresh mint leaves for garnish The main ingredients create a rich and tropical flavor. Small tapioca pearls give the pudding its unique texture. Creamy coconut milk adds a luscious base, while mango puree brings sweetness and vibrant color. You may adjust the sugar based on your taste. A hint of vanilla and salt enhances all the flavors. Finally, fresh mango and mint make for a beautiful topping. - Additional toppings (e.g., toasted coconut, nuts) - Sweetener alternatives (e.g., honey, maple syrup) You can get creative with optional toppings. Toasted coconut or nuts add crunch and extra flavor. If you prefer, substitute sugar with honey or maple syrup for a natural sweet touch. These choices let you customize your pudding to fit your taste. - Dairy-free alternatives for coconut milk - Adjusting sweetness with natural sweeteners If you want a dairy-free option, almond or oat milk works well instead of coconut milk. For sweetness, try using mashed bananas or dates as a healthier alternative. These swaps keep the pudding delicious and cater to different dietary needs. {{ingredient_image_2}} 1. First, rinse the tapioca pearls. Place them in a fine-mesh strainer. Run them under cold water until the water runs clear. This step removes extra starch and helps the pearls cook better. 2. Next, combine the coconut milk, sugar, and salt in a medium-sized saucepan. Heat the mixture over medium heat. Stir it occasionally, but do not let it boil. This helps the sugar dissolve and flavors blend. 1. Once the mixture is warm, gently add the rinsed tapioca pearls. Stir them in until they mix well with the coconut milk. 2. Lower the heat to a simmer. Cook the mixture for about 15 to 20 minutes. Stir it occasionally to prevent sticking. The tapioca pearls should turn translucent, and the pudding will thicken. 3. After it thickens, remove the saucepan from heat. Stir in the pure vanilla extract. Fold in half of the mango puree, keeping the rest for later. Mix until everything combines well. 1. Allow the tapioca pudding to cool slightly. Then, transfer it into individual serving bowls or cups. 2. Place the bowls in the refrigerator. Chill them for at least 2 hours. This helps the pudding set nicely. 3. When ready to serve, take the bowls out of the fridge. Top each with the remaining mango puree and freshly diced mango. Finish with a sprinkle of fresh mint leaves. This adds color and freshness to your dish. - To get the perfect tapioca texture, rinse the pearls well. This removes extra starch. - After rinsing, add the pearls to warm coconut milk. Stir often to prevent sticking. - Cook the tapioca until it turns soft and translucent. This usually takes about 15 to 20 minutes. - Avoid boiling the mixture. A gentle simmer works best for a smooth pudding. - For extra flavor, add a pinch of nutmeg or cinnamon. These spices bring warmth to your pudding. - You can also infuse the coconut milk. Try adding lemongrass or ginger while heating the milk. - Adding lime or lemon zest gives a fresh twist to the taste. It balances the sweetness of the mango. - Choose clear glass bowls or cups for serving. This way, guests can see the layers of fruit and tapioca. - For a fun touch, drizzle a bit of coconut milk on top. It adds a nice finish. - Garnish with fresh mint leaves. They add color and a pop of flavor to your dessert. - Diced mango on top creates a beautiful contrast against the creamy pudding. Pro Tips Rinse the Tapioca Pearls: Always rinse the tapioca pearls thoroughly before cooking to remove excess starch, which can cause the pudding to become gummy. Adjust Sweetness to Taste: Taste the coconut milk mixture before adding the tapioca pearls to ensure it’s sweet enough for your preference; you can always add more sugar later. Chill for Best Texture: Allow the pudding to chill in the refrigerator for at least 2 hours. This not only sets the pudding but also enhances the flavors. Layer for Presentation: For an appealing presentation, layer the mango puree and diced mango on top of the pudding just before serving. {{image_4}} You can switch things up with different fruits. Try using pineapple or kiwi for a fresh twist. These fruits add a tangy taste that pairs well with the creamy pudding. You can also explore chocolate options. Mix cocoa powder into your pudding for a rich flavor. This change creates a fun dessert that surprises your taste buds. If you want a vegan version, swap the coconut milk with almond or oat milk. Both taste great and keep the pudding creamy. For a gluten-free treat, this recipe is already perfect. Just check your tapioca pearls for any added gluten. If you need a low-sugar option, use stevia or monk fruit sweetener. These alternatives keep the sweetness without the extra calories. Serving this pudding can be fun. Pair it with a slice of cake or some cookies for a dessert platter. You can also use it as a topping for pancakes or waffles. At parties, serve it in small cups for easy handling. Add a mini spoon for a cute touch. You can even layer the pudding in jars with fruits for a colorful display. This makes it look fancy and inviting! Coconut mango tapioca pudding lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool before sealing. This helps prevent condensation, which can make the pudding watery. When you want to enjoy it again, just scoop some out and add a little fresh mango on top. You can freeze tapioca pudding, but its texture may change. It can become grainy after thawing. If you want to try it, place the pudding in a freezer-safe container. Leave some space at the top, as it will expand when frozen. To thaw, move it to the fridge overnight. Reheat gently on the stove or in the microwave. Stir well to help restore the creaminess. Understanding the shelf life of your ingredients is key. Tapioca pearls can last up to a year if kept dry. Coconut milk, once opened, usually lasts about 5 to 7 days in the fridge. Check the expiration dates on canned mango puree and sugar too. Proper storage keeps your ingredients fresh and tasty for your next creamy treat! How long does it take for tapioca pudding to thicken? Tapioca pudding usually takes about 15 to 20 minutes to thicken. When you cook the pudding, the small tapioca pearls become translucent. Stir occasionally to ensure even cooking and to avoid sticking. This also ensures a smooth texture. Can I use frozen mango for this recipe? Yes, you can use frozen mango for this recipe. Just thaw and puree it before using. This option is great if fresh mango is not available. Make sure to drain any excess water after thawing for the best flavor and texture. Why did my tapioca pudding turn out gummy? If your tapioca pudding is gummy, it may be because the pearls were overcooked. Make sure to watch the cooking time closely. Stirring often helps prevent clumping and ensures even cooking. Rinsing the pearls before cooking also helps remove excess starch. How to fix overly sweet or bland pudding? To fix overly sweet pudding, add a pinch of salt or a splash of coconut milk. For bland pudding, try adding a little more vanilla extract or a squeeze of lime juice. Both options enhance flavor without overpowering the dish. Can this be made in advance? Yes, you can make this pudding in advance. Just prepare it, chill it, and store it in the fridge. This dessert tastes great after sitting for a few hours or even overnight. It allows the flavors to meld beautifully. What's the best way to enjoy tapioca pudding: chilled or at room temperature? I recommend serving tapioca pudding chilled. Chilling the pudding gives it a creamy texture and refreshing taste. It also enhances the flavors of coconut and mango. However, you can enjoy it at room temperature if you prefer that. This blog post covered all you need to know about making delicious tapioca pudding. We looked at key ingredients, step-by-step instructions, and tips for perfecting the dish. You can explore flavors and variations to fit your taste. Remember, proper storage keeps your pudding fresh. Whether you go for traditional or try new ingredients, this tasty treat is sure to please. Enjoy experimenting with your version and share it with friends!

WANT TO SAVE THIS RECIPE?

Are you ready to indulge in a creamy, tropical delight? This Coconut Mango Tapioca Pudding is the perfect treat to satisfy your sweet cravings. With just a handful of simple ingredients, you can create a rich and flavorful dessert that’s sure to impress. Let me guide you through the easy steps to whip up this delicious pudding, complete with tips and variations to make it your own. Dive in and let’s get started!

Why I Love This Recipe

  1. Deliciously Tropical: The combination of coconut milk and mango creates a tropical flavor explosion that is refreshing and satisfying.
  2. Easy to Make: This recipe requires minimal ingredients and straightforward steps, making it a great choice for beginner cooks.
  3. Perfect for Any Occasion: Whether it’s a summer gathering, a cozy dinner, or a festive celebration, this tapioca delight is sure to impress your guests.
  4. Charming Presentation: Serving this dessert in clear glass bowls allows for a beautiful display of layers, making it visually appealing as well as delicious.

Ingredients

Main Ingredients

  • 1/2 cup small tapioca pearls
  • 2 cups creamy coconut milk
  • 1 cup mango puree
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 ripe mango, diced
  • Fresh mint leaves for garnish

The main ingredients create a rich and tropical flavor. Small tapioca pearls give the pudding its unique texture. Creamy coconut milk adds a luscious base, while mango puree brings sweetness and vibrant color. You may adjust the sugar based on your taste. A hint of vanilla and salt enhances all the flavors. Finally, fresh mango and mint make for a beautiful topping.

Optional Ingredients

  • Additional toppings (e.g., toasted coconut, nuts)
  • Sweetener alternatives (e.g., honey, maple syrup)

You can get creative with optional toppings. Toasted coconut or nuts add crunch and extra flavor. If you prefer, substitute sugar with honey or maple syrup for a natural sweet touch. These choices let you customize your pudding to fit your taste.

Ingredient Substitutions

  • Dairy-free alternatives for coconut milk
  • Adjusting sweetness with natural sweeteners

If you want a dairy-free option, almond or oat milk works well instead of coconut milk. For sweetness, try using mashed bananas or dates as a healthier alternative. These swaps keep the pudding delicious and cater to different dietary needs.

Step-by-Step Instructions

Preparation Steps

1. First, rinse the tapioca pearls. Place them in a fine-mesh strainer. Run them under cold water until the water runs clear. This step removes extra starch and helps the pearls cook better.

2. Next, combine the coconut milk, sugar, and salt in a medium-sized saucepan. Heat the mixture over medium heat. Stir it occasionally, but do not let it boil. This helps the sugar dissolve and flavors blend.

Cooking Instructions

1. Once the mixture is warm, gently add the rinsed tapioca pearls. Stir them in until they mix well with the coconut milk.

2. Lower the heat to a simmer. Cook the mixture for about 15 to 20 minutes. Stir it occasionally to prevent sticking. The tapioca pearls should turn translucent, and the pudding will thicken.

3. After it thickens, remove the saucepan from heat. Stir in the pure vanilla extract. Fold in half of the mango puree, keeping the rest for later. Mix until everything combines well.

Cooling and Serving

1. Allow the tapioca pudding to cool slightly. Then, transfer it into individual serving bowls or cups.

2. Place the bowls in the refrigerator. Chill them for at least 2 hours. This helps the pudding set nicely.

3. When ready to serve, take the bowls out of the fridge. Top each with the remaining mango puree and freshly diced mango. Finish with a sprinkle of fresh mint leaves. This adds color and freshness to your dish.

Tips & Tricks

Cooking Tips

  • To get the perfect tapioca texture, rinse the pearls well. This removes extra starch.
  • After rinsing, add the pearls to warm coconut milk. Stir often to prevent sticking.
  • Cook the tapioca until it turns soft and translucent. This usually takes about 15 to 20 minutes.
  • Avoid boiling the mixture. A gentle simmer works best for a smooth pudding.

Flavor Enhancement

  • For extra flavor, add a pinch of nutmeg or cinnamon. These spices bring warmth to your pudding.
  • You can also infuse the coconut milk. Try adding lemongrass or ginger while heating the milk.
  • Adding lime or lemon zest gives a fresh twist to the taste. It balances the sweetness of the mango.

Presentation Tips

  • Choose clear glass bowls or cups for serving. This way, guests can see the layers of fruit and tapioca.
  • For a fun touch, drizzle a bit of coconut milk on top. It adds a nice finish.
  • Garnish with fresh mint leaves. They add color and a pop of flavor to your dessert.
  • Diced mango on top creates a beautiful contrast against the creamy pudding.

Pro Tips

  1. Rinse the Tapioca Pearls: Always rinse the tapioca pearls thoroughly before cooking to remove excess starch, which can cause the pudding to become gummy.
  2. Adjust Sweetness to Taste: Taste the coconut milk mixture before adding the tapioca pearls to ensure it’s sweet enough for your preference; you can always add more sugar later.
  3. Chill for Best Texture: Allow the pudding to chill in the refrigerator for at least 2 hours. This not only sets the pudding but also enhances the flavors.
  4. Layer for Presentation: For an appealing presentation, layer the mango puree and diced mango on top of the pudding just before serving.

Variations

Flavor Variations

You can switch things up with different fruits. Try using pineapple or kiwi for a fresh twist. These fruits add a tangy taste that pairs well with the creamy pudding. You can also explore chocolate options. Mix cocoa powder into your pudding for a rich flavor. This change creates a fun dessert that surprises your taste buds.

Dietary Variations

If you want a vegan version, swap the coconut milk with almond or oat milk. Both taste great and keep the pudding creamy. For a gluten-free treat, this recipe is already perfect. Just check your tapioca pearls for any added gluten. If you need a low-sugar option, use stevia or monk fruit sweetener. These alternatives keep the sweetness without the extra calories.

Serving Suggestions

Serving this pudding can be fun. Pair it with a slice of cake or some cookies for a dessert platter. You can also use it as a topping for pancakes or waffles. At parties, serve it in small cups for easy handling. Add a mini spoon for a cute touch. You can even layer the pudding in jars with fruits for a colorful display. This makes it look fancy and inviting!

Storage Info

Refrigeration

Coconut mango tapioca pudding lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool before sealing. This helps prevent condensation, which can make the pudding watery. When you want to enjoy it again, just scoop some out and add a little fresh mango on top.

Freezing Tips

You can freeze tapioca pudding, but its texture may change. It can become grainy after thawing. If you want to try it, place the pudding in a freezer-safe container. Leave some space at the top, as it will expand when frozen. To thaw, move it to the fridge overnight. Reheat gently on the stove or in the microwave. Stir well to help restore the creaminess.

Shelf Life

Understanding the shelf life of your ingredients is key. Tapioca pearls can last up to a year if kept dry. Coconut milk, once opened, usually lasts about 5 to 7 days in the fridge. Check the expiration dates on canned mango puree and sugar too. Proper storage keeps your ingredients fresh and tasty for your next creamy treat!

FAQs

Common Questions

How long does it take for tapioca pudding to thicken?

Tapioca pudding usually takes about 15 to 20 minutes to thicken. When you cook the pudding, the small tapioca pearls become translucent. Stir occasionally to ensure even cooking and to avoid sticking. This also ensures a smooth texture.

Can I use frozen mango for this recipe?

Yes, you can use frozen mango for this recipe. Just thaw and puree it before using. This option is great if fresh mango is not available. Make sure to drain any excess water after thawing for the best flavor and texture.

Troubleshooting

Why did my tapioca pudding turn out gummy?

If your tapioca pudding is gummy, it may be because the pearls were overcooked. Make sure to watch the cooking time closely. Stirring often helps prevent clumping and ensures even cooking. Rinsing the pearls before cooking also helps remove excess starch.

How to fix overly sweet or bland pudding?

To fix overly sweet pudding, add a pinch of salt or a splash of coconut milk. For bland pudding, try adding a little more vanilla extract or a squeeze of lime juice. Both options enhance flavor without overpowering the dish.

Serving Tips

Can this be made in advance?

Yes, you can make this pudding in advance. Just prepare it, chill it, and store it in the fridge. This dessert tastes great after sitting for a few hours or even overnight. It allows the flavors to meld beautifully.

What’s the best way to enjoy tapioca pudding: chilled or at room temperature?

I recommend serving tapioca pudding chilled. Chilling the pudding gives it a creamy texture and refreshing taste. It also enhances the flavors of coconut and mango. However, you can enjoy it at room temperature if you prefer that.

This blog post covered all you need to know about making delicious tapioca pudding. We looked at key ingredients, step-by-step instructions, and tips for perfecting the dish. You can explore flavors and variations to fit your taste. Remember, proper storage keeps your pudding fresh. Whether you go for traditional or try new ingredients, this tasty treat is sure to please. Enjoy experimenting with your version and share it with friend

- 1/2 cup small tapioca pearls - 2 cups creamy coconut milk - 1 cup mango puree - 1/4 cup sugar - 1/2 teaspoon pure vanilla extract - 1/4 teaspoon salt - 1 ripe mango, diced - Fresh mint leaves for garnish The main ingredients create a rich and tropical flavor. Small tapioca pearls give the pudding its unique texture. Creamy coconut milk adds a luscious base, while mango puree brings sweetness and vibrant color. You may adjust the sugar based on your taste. A hint of vanilla and salt enhances all the flavors. Finally, fresh mango and mint make for a beautiful topping. - Additional toppings (e.g., toasted coconut, nuts) - Sweetener alternatives (e.g., honey, maple syrup) You can get creative with optional toppings. Toasted coconut or nuts add crunch and extra flavor. If you prefer, substitute sugar with honey or maple syrup for a natural sweet touch. These choices let you customize your pudding to fit your taste. - Dairy-free alternatives for coconut milk - Adjusting sweetness with natural sweeteners If you want a dairy-free option, almond or oat milk works well instead of coconut milk. For sweetness, try using mashed bananas or dates as a healthier alternative. These swaps keep the pudding delicious and cater to different dietary needs. {{ingredient_image_2}} 1. First, rinse the tapioca pearls. Place them in a fine-mesh strainer. Run them under cold water until the water runs clear. This step removes extra starch and helps the pearls cook better. 2. Next, combine the coconut milk, sugar, and salt in a medium-sized saucepan. Heat the mixture over medium heat. Stir it occasionally, but do not let it boil. This helps the sugar dissolve and flavors blend. 1. Once the mixture is warm, gently add the rinsed tapioca pearls. Stir them in until they mix well with the coconut milk. 2. Lower the heat to a simmer. Cook the mixture for about 15 to 20 minutes. Stir it occasionally to prevent sticking. The tapioca pearls should turn translucent, and the pudding will thicken. 3. After it thickens, remove the saucepan from heat. Stir in the pure vanilla extract. Fold in half of the mango puree, keeping the rest for later. Mix until everything combines well. 1. Allow the tapioca pudding to cool slightly. Then, transfer it into individual serving bowls or cups. 2. Place the bowls in the refrigerator. Chill them for at least 2 hours. This helps the pudding set nicely. 3. When ready to serve, take the bowls out of the fridge. Top each with the remaining mango puree and freshly diced mango. Finish with a sprinkle of fresh mint leaves. This adds color and freshness to your dish. - To get the perfect tapioca texture, rinse the pearls well. This removes extra starch. - After rinsing, add the pearls to warm coconut milk. Stir often to prevent sticking. - Cook the tapioca until it turns soft and translucent. This usually takes about 15 to 20 minutes. - Avoid boiling the mixture. A gentle simmer works best for a smooth pudding. - For extra flavor, add a pinch of nutmeg or cinnamon. These spices bring warmth to your pudding. - You can also infuse the coconut milk. Try adding lemongrass or ginger while heating the milk. - Adding lime or lemon zest gives a fresh twist to the taste. It balances the sweetness of the mango. - Choose clear glass bowls or cups for serving. This way, guests can see the layers of fruit and tapioca. - For a fun touch, drizzle a bit of coconut milk on top. It adds a nice finish. - Garnish with fresh mint leaves. They add color and a pop of flavor to your dessert. - Diced mango on top creates a beautiful contrast against the creamy pudding. Pro Tips Rinse the Tapioca Pearls: Always rinse the tapioca pearls thoroughly before cooking to remove excess starch, which can cause the pudding to become gummy. Adjust Sweetness to Taste: Taste the coconut milk mixture before adding the tapioca pearls to ensure it’s sweet enough for your preference; you can always add more sugar later. Chill for Best Texture: Allow the pudding to chill in the refrigerator for at least 2 hours. This not only sets the pudding but also enhances the flavors. Layer for Presentation: For an appealing presentation, layer the mango puree and diced mango on top of the pudding just before serving. {{image_4}} You can switch things up with different fruits. Try using pineapple or kiwi for a fresh twist. These fruits add a tangy taste that pairs well with the creamy pudding. You can also explore chocolate options. Mix cocoa powder into your pudding for a rich flavor. This change creates a fun dessert that surprises your taste buds. If you want a vegan version, swap the coconut milk with almond or oat milk. Both taste great and keep the pudding creamy. For a gluten-free treat, this recipe is already perfect. Just check your tapioca pearls for any added gluten. If you need a low-sugar option, use stevia or monk fruit sweetener. These alternatives keep the sweetness without the extra calories. Serving this pudding can be fun. Pair it with a slice of cake or some cookies for a dessert platter. You can also use it as a topping for pancakes or waffles. At parties, serve it in small cups for easy handling. Add a mini spoon for a cute touch. You can even layer the pudding in jars with fruits for a colorful display. This makes it look fancy and inviting! Coconut mango tapioca pudding lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool before sealing. This helps prevent condensation, which can make the pudding watery. When you want to enjoy it again, just scoop some out and add a little fresh mango on top. You can freeze tapioca pudding, but its texture may change. It can become grainy after thawing. If you want to try it, place the pudding in a freezer-safe container. Leave some space at the top, as it will expand when frozen. To thaw, move it to the fridge overnight. Reheat gently on the stove or in the microwave. Stir well to help restore the creaminess. Understanding the shelf life of your ingredients is key. Tapioca pearls can last up to a year if kept dry. Coconut milk, once opened, usually lasts about 5 to 7 days in the fridge. Check the expiration dates on canned mango puree and sugar too. Proper storage keeps your ingredients fresh and tasty for your next creamy treat! How long does it take for tapioca pudding to thicken? Tapioca pudding usually takes about 15 to 20 minutes to thicken. When you cook the pudding, the small tapioca pearls become translucent. Stir occasionally to ensure even cooking and to avoid sticking. This also ensures a smooth texture. Can I use frozen mango for this recipe? Yes, you can use frozen mango for this recipe. Just thaw and puree it before using. This option is great if fresh mango is not available. Make sure to drain any excess water after thawing for the best flavor and texture. Why did my tapioca pudding turn out gummy? If your tapioca pudding is gummy, it may be because the pearls were overcooked. Make sure to watch the cooking time closely. Stirring often helps prevent clumping and ensures even cooking. Rinsing the pearls before cooking also helps remove excess starch. How to fix overly sweet or bland pudding? To fix overly sweet pudding, add a pinch of salt or a splash of coconut milk. For bland pudding, try adding a little more vanilla extract or a squeeze of lime juice. Both options enhance flavor without overpowering the dish. Can this be made in advance? Yes, you can make this pudding in advance. Just prepare it, chill it, and store it in the fridge. This dessert tastes great after sitting for a few hours or even overnight. It allows the flavors to meld beautifully. What's the best way to enjoy tapioca pudding: chilled or at room temperature? I recommend serving tapioca pudding chilled. Chilling the pudding gives it a creamy texture and refreshing taste. It also enhances the flavors of coconut and mango. However, you can enjoy it at room temperature if you prefer that. This blog post covered all you need to know about making delicious tapioca pudding. We looked at key ingredients, step-by-step instructions, and tips for perfecting the dish. You can explore flavors and variations to fit your taste. Remember, proper storage keeps your pudding fresh. Whether you go for traditional or try new ingredients, this tasty treat is sure to please. Enjoy experimenting with your version and share it with friends!

Coconut Mango Tapioca Delight

A creamy and refreshing dessert made with tapioca pearls, coconut milk, and mango puree, topped with fresh mango and mint.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 250 kcal

Ingredients
  

  • 1/2 cup small tapioca pearls
  • 2 cups creamy coconut milk
  • 1 cup mango puree (freshly made or canned)
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 ripe mango diced (for topping)
  • to taste fresh mint leaves (for garnish)

Instructions
 

  • Begin by rinsing the tapioca pearls. Place them in a fine-mesh strainer and run them under cold water until the water flows clear, ensuring any excess starch is removed.
  • In a medium-sized saucepan, pour in the coconut milk and add the sugar along with the salt. Heat the mixture over medium heat, stirring occasionally until it is warm (do not let it reach a boil).
  • Once warmed, gently add the rinsed tapioca pearls to the saucepan and stir until they are uniformly incorporated into the coconut mixture.
  • Lower the heat to a simmer and let the mixture cook for about 15 to 20 minutes. Remember to stir occasionally to prevent sticking, until the tapioca pearls become translucent and the pudding thickens.
  • Once thickened, remove the saucepan from heat and stir in the pure vanilla extract. Fold in half of the mango puree, reserving the other half for later. Mix until fully combined.
  • Allow the tapioca pudding to cool slightly before transferring it into individual serving bowls or cups.
  • Place the bowls in the refrigerator and chill for a minimum of 2 hours. This will help the pudding set beautifully.
  • When ready to serve, take the bowls out of the fridge and generously top each serving with the remaining mango puree and freshly diced mango. Finish off with a sprinkle of fresh mint leaves for a vibrant touch.

Notes

Consider serving the pudding in clear glass bowls or cups to showcase the beautiful layers of mango and tapioca. A light drizzle of coconut milk on top can add an elegant finish!
Keyword coconut, dessert, mango, tapioca

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