Coconut Mango Tapioca Pudding

Number of Servings: 4


50g small tapioca pearls

240ml unsweetened soy/almond milk

400ml low fat coconut milk

425g can of mango slices in syrup

1tsp vanilla extract

pinch of salt

1 Soak the tapioca pearls in the milk for about an hour.

2 Drain and purée mango slices but preserve the mango syrup. 

3 Transfer soaked tapioca pearls mixture into a saucepan and add coconut milk, mango syrup, vanilla, and salt. Bring contents to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes continuing to stir occasionally.

4 Add mango purée 5 minutes before turning off the heat. Stir well.

5 Remove from heat and allow the pudding to cool. Transfer pudding into serving glasses. Refrigerate for hours and serve cold!! Garnish with cubes of mango before serving. 

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