Mango Coconut Tapioca Pudding
Author: Andrea Giang
Sweetened coconut milk with diced mango and tapioca. This mango coconut tapioca pudding is the perfect summer dessert.
Ingredients
Sweetened coconut milk
  • 1 can 13.5 oz full fat coconut milk
  • ½ cup water
  • ½ cup granulated sugar
Tapioca
  • ½ cup tiny tapioca balls
  • 1 quart water
  • 1 large ripe mango
Instructions
  1. In a small pot, add coconut milk, water, and granulated sugar. Stir the ingredients together over low heat. Once the sugar has dissolved, remove from heat. Set aside for now.
  2. In another pot, cook tiny tapioca balls in a medium pot with water. Bring the water and tapioca balls to a boil, remove the pot from heat, and cover for half an hour. The tapioca balls will turn from white to translucent. Run the tapioca balls through cold water then drain and set aside for now.
  3. Dice the mango into tiny bits.
  4. In a large bowl, stir together coconut milk, tapioca balls, and diced mango.
  5. Place the pudding in the fridge until it gets cold.
  6. Serve the mango coconut tapioca pudding cold in small bowls.
Recipe by Ask Anna at https://askannamoseley.com/2022/07/mango-coconut-tapioca-pudding/