Description
A creamy and fruity Mango Tapioca Pudding that’s perfect for any occasion, customizable with your choice of fruits.
Ingredients
Scale
- 8 cups (1.9L) water
- 3/4 cup (155g) small tapioca pearls
- 1 cup (235ml) whole or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey (divided)
- 3 medium-sized mangoes (about 775 to 800 grams)
- 1 cup sliced strawberries (optional)
Instructions
- Bring the water to a boil in a large pot.
- Add the tapioca pearls to the boiling water, stirring occasionally.
- Cook until the pearls become translucent, about 15-20 minutes.
- Drain the pearls and rinse them under cold water.
- Cut the mangoes into chunks and blend two of them until smooth.
- Combine cooked tapioca pearls, milk, coconut milk, and 2 tablespoons of honey in the same pot.
- Warm the mixture over medium heat until it thickens slightly, about 5 minutes.
- Mix in the mango puree until well combined.
- Spoon the pudding into serving bowls and top with diced mango and sliced strawberries.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If it thickens, add a splash of milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg