Tapioca Pudding With Mango And Roasted Grated Coconut

 Coconut and mango are such a perfect pairing! I love that combination in anything.


Our daughter LOVES strawberries and asked me to prepare her own little strawberry version.


Tapioca Pudding With Mango And Roasted Grated Coconut
Serves 4
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  1. 2 cups almond milk, divided
  2. 1/3 cup tapioca pearls
  3. 1 cup coconut milk
  4. 2 tbsp cup maple syrup
  5. 1 tsp vanilla
  6. 1 tsp cornstarch mixed with 1 tbsp water
  7. 1/4 tsp salt
  8. 2 mangos, peeled and cut in small pieces OR
  9. 12 strawberries, washed and cut in small pieces
  10. 1/4- 1/2 cup of grated coconut
  1. In a medium pot soak the tapioca overnight (or for at least 5 hours) in 1 cup of almond milk.
  2. When you're ready to cook, add the other cup of almond milk and bring the tapioca/ milk mixture over medium heat to a gentle boil. Add the coconut milk, vanilla, and syrup.
  3. Cook for another 5 minutes, stirring continuously.
  4. Add the cornstarch/ water mixture and salt, cooking and stirring for another 4 minutes.
  5. Let the pudding cool off and enjoy cold or slightly warm.
  6. Meanwhile, gently toast the grated coconut in a small skillet.
  7. Top with fruits and toasted coconut.

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