Paleo Mango Coconut Tapioca Pudding

Allergens

None

Ingredients

• 1/2 cup Tapioca Pearls
• 3 cups Full
• Fat Coconut Milk
• 1/2 cup Maple Syrup
• 1 tsp Cardamom Powder
• 2 Mangoes, ripe and diced
• 1/4 cup Coconut Flakes, toasted
• A pinch of Salt

Instructions

1. In a medium saucepan, combine the tapioca pearls and 2 cups of coconut milk. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes until the pearls are translucent and have doubled in size. Stir occasionally to prevent sticking.
2. In another saucepan, combine the remaining cup of coconut milk, maple syrup, cardamom powder, and a pinch of salt. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes until slightly thickened.
3. Once the tapioca pearls are cooked, remove from heat and drain any excess liquid. Pour the syrup mixture over the tapioca pearls and stir well. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
4. Before serving, mix in the diced mangoes and top with toasted coconut flakes.

Chef’s Insight

The combination of cardamom and mango creates a unique and inviting flavor profile, perfect for those looking for a Paleo-friendly treat.

Notes

Ensure you use large or pearl tapioca for the best texture.