Coconut Pudding Recipe: A Sweet Tropical Delight
Introduction
If you’re a fan of tropical desserts, this Coconut Pudding recipe will be a new favorite. Combining the rich creaminess of coconut milk with the delicate texture of tapioca pearls or mini sago pearls, this pudding is a true indulgence. Whether you’re serving it as a refreshing treat after a meal or a delightful snack, it’s sure to impress. The addition of ripe mango adds a burst of fresh, fruity flavor that complements the creamy coconut base perfectly.
Ingredients
- 1 cup white tapioca pearls or mini sago pearls, uncooked
- 6 cups water
- 1 tablespoon honey
- 1 (13.5 ounce) can coconut milk (about 1 ½ cups)
- 2-3 tablespoons sweetened condensed milk (to taste)
- 1 ripe mango, peeled and diced
Directions
Preparing the Tapioca Pearls
For White Tapioca Pearls:
- Boil Water: In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.
- Cook Pearls: Add tapioca pearls and reduce the heat to medium-low. Cook for 30 minutes, stirring occasionally to prevent sticking.
- Rest: Turn off the heat and let the pearls sit in the hot water for another 30 minutes.
- Cool and Drain: Rinse the pearls under running water to cool, then drain well.
- Check Transparency: If any white dots remain in the pearls, repeat the boiling and resting process until the pearls are completely transparent.
- Sweeten: Drain well and transfer to a bowl. Stir in honey to prevent sticking.
For Mini Sago Pearls:
- Boil Water: In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.
- Cook Pearls: Add sago pearls and reduce the heat to medium-low. Cook for 15-20 minutes, stirring occasionally.
- Rest: Turn off the heat and let the pearls sit in the hot water until fully transparent, about 15-20 minutes.
- Cool and Drain: Rinse under running water, then drain and set aside in a bowl. Stir in honey.
Assembling the Pudding
- Combine Ingredients: In a large bowl, combine the cooked tapioca or sago pearls with coconut milk. Stir in sweetened condensed milk to taste.
- Chill: Refrigerate the pudding for at least 30 minutes to allow the flavors to meld and the pudding to cool.
- Serve: Before serving, top with freshly diced mango.
Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Nutritional Information
- Calories: 250 kcal per serving
- Servings: 4
Conclusion
This Coconut Pudding is a delightful and easy-to-make dessert that brings a taste of the tropics right to your table. The combination of creamy coconut and fresh mango creates a dessert that’s both indulgent and refreshing. Perfect for any occasion, this pudding is sure to become a staple in your recipe collection. Enjoy the sweet, tropical flavors and impress your friends and family with this delicious treat!
Print
Coconut Pudding
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Ingredients
1 cup white tapioca pearls or mini sago pearls, uncooked
6 cups water
1 tablespoon honey
1 (13.5 ounce) can coconut milk (about 1 and ½ cups)
2–3 tablespoons sweetened condensed milk (to taste)
1 ripe mango, peeled and diced
Instructions
For white tapioca pearls:
In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.
Add tapioca pearls and turn the heat down to medium-low. Cook for 30 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan.
Turn off the heat and let the pearls rest in the hot water for another 30 minutes.
Rinse the pearls under running water to cool and drain well.
If you still see a white dot in each pearl, repeat the previous steps by boiling the pearls for 30 minutes and letting them sit for 30 minutes until all the tapioca pearls become completely transparent.
Drain well and transfer into a bowl. Stir in honey to prevent them from sticking together.
For mini sago pearls:
In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.
Add sago pearls and turn the heat down to medium-low. Cook for 15-20 minutes, stirring occasionally to prevent sticking to the bottom of the pan. At this point, you might still see a tiny white dot in each pearl.
Turn off the heat and let the pearls rest in the hot water until all the tapioca pearls become completely transparent, about 15-20 minutes.
Rinse the pearls under running water to cool. Drain well and set aside in a bowl. Stir in honey to prevent the pearls from sticking together.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 250 Kcal