Coconut Tapioca Pudding

Coconut Tapioca Pudding

Coconut Tapioca Pudding is a delightful dessert that combines the chewy texture of tapioca pearls with the rich creaminess of coconut milk, topped with sweet, ripe mango for a refreshing tropical treat. This recipe is easy to make and perfect for satisfying your sweet cravings with a touch of exotic flavor.

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:

For White Tapioca Pearls:

1. In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.
2. Add the tapioca pearls and reduce the heat to medium-low. Cook for 30 minutes, stirring occasionally to prevent the pearls from sticking to the bottom of the pan.
3. Turn off the heat and let the pearls rest in the hot water for another 30 minutes.
4. Rinse the pearls under running water to cool and drain well.
5. 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 another 30 minutes until all the tapioca pearls become completely transparent.
6. Drain well and transfer into a bowl. Stir in honey to prevent the pearls from sticking together.

For Mini Sago Pearls:

1. In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.
2. Add the sago pearls and reduce the heat 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.
3. Turn off the heat and let the pearls rest in the hot water until all the sago pearls become completely transparent, about 15-20 minutes.
4. 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.

Assembling the Pudding:

1. In a large mixing bowl, combine the cooked tapioca pearls or sago pearls with coconut milk and sweetened condensed milk. Stir until well mixed and adjust the sweetness to your preference.
2. Divide the mixture into serving bowls and top each with diced mango.
3. Serve chilled or at room temperature.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 10 minutes
• Calories: 250 kcal per serving
• Servings: 4

This Coconut Tapioca Pudding is not only a treat for your taste buds but also a visual delight with its creamy texture and vibrant mango topping. Perfect for summer gatherings or as a refreshing dessert after a hearty meal, this dish will surely impress your family and friends!

Coconut Tapioca Pudding

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• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Ingredients

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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

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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