Exquisite Polynesian Coconut Tapioca Pudding with Mango and Toasted Coconut
Discover the Exquisite Polynesian Coconut Tapioca Pudding with Mango and Toasted Coconut, a delectable fusion of mouthwatering flavors and textures that will transport you to the tropical islands. Enjoy this advanced-difficulty dessert recipe in just 40 minutes, perfect for a special occasion or an unforgettable date night. Don't forget to try our alternative preparations and substitutions for different dietary needs.
Allergens
Coconut, rum
Ingredients
- 1/2 cup small pearl tapioca
- 4 cups full
- fat coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 ripe mangoes, peeled and diced
- 1/2 cup unsweetened shredded coconut, toasted
- 2 tablespoons dark rum (optional)
Instructions
- Rinse the pearl tapioca under cold water until the water runs clear. In a medium saucepan, combine the rinsed tapioca with 4 cups of coconut milk and bring to a boil over medium heat.
- Reduce the heat to low, cover, and simmer for 25 30 minutes or until the tapioca pearls are cooked through and have expanded. Stir occasionally to prevent sticking.
- Remove from heat and stir in sugar, vanilla extract, and salt. Allow the pudding to cool slightly before refrigerating for at least 4 hours or overnight.
- Just before serving, gently fold in the diced mangoes and dark rum if using.
- To serve, spoon the chilled coconut tapioca pudding into individual dessert dishes, garnish with toasted coconut flakes, and enjoy the luscious blend of flavors and textures.
Chef’s Insight
The combination of creamy tapioca pudding, sweet mangoes, and crunchy toasted coconut creates a perfect balance of textures that is both satisfying and refreshing.
Notes
For an extra touch, garnish with a sprig of fresh mint or a lime wedge.