Coconut Tapioca Pudding with Mango Sauce (Brazilian-Style Paleo Dessert)

Allergens

N/A (depending on the choice of sweetener)

Ingredients

• 1. 1/2 cup of tapioca pearls (small size) 2. 1 can full fat coconut milk (13.5 oz or 400ml) 3. 1 ripe mango 4. 2 tbsp honey 5. 1 tsp vanilla extract 6. A pinch of salt

Instructions

1. Begin by rinsing the tapioca pearls under cold water, then placing them in a saucepan and covering with water. Bring to a boil, reduce heat to low and cook for approximately 20 minutes or until tender but not mushy. Stir occasionally during cooking.
2. While the tapioca is cooking, prepare the mango sauce. Peel, pit and dice the mango into small pieces. Place them in a blender along with honey and vanilla extract. Blend until smooth. Taste for sweetness and add more honey if necessary. Set aside.
3. Once the tapioca has cooked, drain any excess water and let it cool slightly before adding the coconut milk, salt, and vanilla to it. Stir well and then divide the mixture between two serving glasses or dessert dishes.
4. Top each dish with half of the prepared mango sauce, allowing it to drizzle down the sides of the glass for an elegant presentation. Garnish with a few mango slices if desired.
5. Refrigerate the puddings for about 30 minutes before serving to allow them to fully set and the flavors to meld together.

Chef’s Insight

The key to perfect tapioca pudding is to avoid overcooking it, which can result in mushy pearls. Keep an eye on them and remove from heat as soon as they are tender.

Notes

If you prefer a thicker pudding, reduce the amount of coconut milk used in the recipe.