Coconut Mango Tapioca Pudding

Serves 4 · 35 min prep · 20 min cook

Ingredients

• 1/2 cup small pearl tapioca
• 2 cups water
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup whole milk
• 1/3 cup granulated sugar
• 1/8 tsp kosher salt
• 1 tsp vanilla extract
• 2 ripe mango
• 1 tbsp fresh lime juice
• 1/4 cup toasted coconut flakes
• optional garnish fresh mint leaves

Instructions

1. 1Place the small pearl tapioca in a bowl, cover with the water, and soak for 30 minutes until the pearls look swollen and translucent at the edges. Drain well.
2. 2In a medium saucepan combine the drained tapioca, coconut milk, whole milk, sugar, and salt. Bring to a bare simmer over medium heat while stirring.
3. 3Reduce heat to low and cook, stirring frequently to prevent sticking, until the pearls turn fully translucent and the pudding thickens to a loose, creamy consistency, about 15 to 20 minutes.
4. 4Remove from the heat and stir in the vanilla. The pudding will continue to thicken as it cools.
5. 5Transfer to a bowl, press plastic wrap on the surface, and refrigerate until cold and set, at least 2 hours.
6. 6While the pudding chills, peel and dice the mangoes into small cubes. Toss the mango with the lime juice and set aside.
7. 7Once the tapioca is fully chilled, give it a gentle stir to loosen the texture; add a splash of milk if it has become too firm.
8. 8Spoon the cold coconut tapioca into serving glasses or bowls.
9. 9Top generously with the lime-kissed mango cubes and a sprinkle of toasted coconut flakes.
10. 10Garnish with a mint leaf if desired and serve immediately while the contrast of creamy pudding and juicy fruit is brightest.