“Mouthwatering Brazilian Paleo Coconut Tapioca Pudding with Mango Coulis”

Allergens

None (but may contain traces of nuts depending on tapioca source)

Ingredients

• 1 cup tapioca pearls (for a Paleo
• friendly version)
• 2 cups full
• fat coconut milk
• 2 cups water
• 1/2 teaspoon sea salt
• 1/4 cup honey or maple syrup
• 1 teaspoon pure vanilla extract
• 2 ripe mangoes, peeled and diced
• Juice of 1 lime
• Fresh mint leaves for garnish

Instructions

1. In a large saucepan, combine tapioca pearls, coconut milk, water, and sea salt. Bring to a boil over medium heat, then reduce the heat to low and cook according to package instructions until the tapioca pearls are tender and translucent. Stir occasionally to prevent sticking.
2. Once cooked, remove from heat and let it cool for a few minutes. Stir in honey or maple syrup and vanilla extract. Divide the pudding into four serving dishes and refrigerate until chilled.
3. In a blender or food processor, puree diced mangoes and lime juice until smooth. Strain through a fine mesh sieve to create a smooth coulis.
4. When ready to serve, top each chilled pudding with the mango coulis, garnish with fresh mint leaves, and enjoy this sensational Brazilian inspired Paleo dessert!

Chef’s Insight

Experiment with other tropical fruits to create various fruit coulis. - For a unique presentation, use clear glass serving dishes to showcase the vibrant layers.

Notes

Adjust sweetness levels according to personal preference by adding more honey or maple syrup. - For a truly Brazilian touch, use "Açai" instead of lime juice in the mango coulis.