So refreshing! This tapioca pudding combines the flavors of mango and coconut in the best way. It originated in Hong Kong, but it's a traditional dessert throughout much of Asia.
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Ingredients
6 cups of water 1 cup of small tapioca pearls 2 fresh mangos, peeled and diced 1 cup of full fat coconut milk 1/2 cup of condensed milk 1/2 tsp vanilla 1/8 tsp salt **Note: This is served in individual glasses, Mason jars, or bowls. It's pretty, so I like to use a wine glass or a cocktail glass. |
Steps
- Over high heat, boil 6 cups of water. Reduce heat to low and add in the tapioca pearls. Cook at a simmer (not boiling) for about 15 - 20 minutes, stirring constantly. (If you don’t stir - it WILL stick)
- After 10 minutes, put the lid on, turn the heat off, and let it sit for 3 minutes.
- Drain the tapioca pearls and run them under cold water. If not using them now - let them soak in a bowl of cold water.
- Put half of the cubed mangos into a blender; add coconut and condensed milk. Blend until nice and creamy smooth.
- With a spoon or spatula, fold in the drained tapioca. Spoon in to glasses and put rest of the cubed mangos on top of each serving.
- Refrigerate for at least 2 hours before serving.
