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Coconut-Tapioca Pudding with Mango
This is a spin on mango sticky rice, a much-loved Thai dessert. The warm, sweet-salty, coconut-rich tapioca pudding perfectly complements the cool fruitiness of ripe mango. We preferred the texture and appearance of small pearl over instant tapioca, but it does take longer to cook. To be time-efficient, prep the mango while the tapioca pearls soak and toast the coconut while the pudding cools.
4
Servings
Tip
Don’t skip soaking the tapioca or cut short the soaking time. Without soaking, the pearls cook unevenly. And if soaked for less time, the pudding tends to cook up too firm and elastic.
1 hour
20 minutes active
Ingredients
-
14½-
ounce can coconut milk
-
¼
cup small tapioca pearls
Directions
-
01Set aside ¼ cup of the coconut milk in a small bowl. In a small saucepan, combine the remaining coconut milk and ⅔ cup water. Stir in the tapioca and let soak for 20 to 30 minutes.
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This was pretty good. The tapioca took more than 15 min to thickened.