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Switch up your starch: A traditional rice favorite is reinvented as a creamy tapioca dessert
Coconut-Tapioca Pudding with Mango
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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
14 1/2- ounce can coconut milk
1/4 cup small tapioca pearls
1 large egg yolk
1/4 cup white sugar
3/4 teaspoon kosher salt
1 ripe small mango, peeled, pitted and finely diced
2 tablespoons shredded or wide-shaved unsweetened coconut, lightly toasted
Ingredients
-
14½-
ounce can coconut milk
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¼
cup small tapioca pearls
-
1
large egg yolk
-
¼
cup white sugar
-
¾
teaspoon kosher salt
-
1
ripe small mango, peeled, pitted and finely diced
-
2
tablespoons shredded or wide-shaved unsweetened coconut, lightly toasted
Directions
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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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02Whisk the egg yolk into the reserved coconut milk, then stir this mixture, along with the sugar and salt, into the tapioca mixture. Set over medium and cook, stirring frequently, until it begins to simmer at the edges, about 8 minutes. Reduce to medium-low and cook, stirring constantly, adjusting the heat as needed to maintain a gentle simmer, until thickened and most of the tapioca pearls are completely translucent, 12 to 15 minutes.
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03Divide the pudding among serving bowls or glasses. Refrigerate until warm or completely cooled, as desired. Spoon the mango onto the puddings, dividing it evenly. Sprinkle with the toasted coconut.
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.
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