Coconut Tapioca and Mango Pudding
Coconut milk, mango pulp, and tapioca can create true culinary magic! Discover a recipe for a delicious pudding that will delight your palate. See how easy it is to prepare. Culinary Practice and let yourself be carried away by exotic flavors!
Number of servings
8
Preparation time
40 min
Print recipe
INGREDIENTS
- 450 gr Alphonso mango pulp without added sugar QF Quality Food
- 1 cup Tapioca Pearls QF Quality Food
- 400 ml Coconut milk 5-7% House of Asia
- 900 ml of water
- 5 tablespoons of erythritol
- a piece of cinnamon bark
- 5-6 cloves
- half a teaspoon of ground cardamom
- decoration: e.g. freeze-dried raspberries
A METHOD OF PREPARING
- Pour the water and milk into a pot. Add the tapioca and erythritol. Add the spices: cinnamon, cloves, and cardamom. Set aside for 30 minutes.
- Place the pot on the stove and bring to a boil. Reduce the heat (flame) and cook for about 20-25 minutes, stirring occasionally to prevent the tapioca from sticking to the bottom of the pot.
- The tapioca balls should be translucent by now. Cook for a few more minutes if necessary.
- Set aside to cool. The pudding thickens as it cools, so it's best to transfer it to bowls, glasses, or jars.
- Place 3-4 tablespoons of mango pulp on top of the tapioca layer. Garnish with freeze-dried raspberries, mint, nuts, sesame seeds, or coconut flakes.
TIP: You can change the liquid proportions and use two cans of 5-7% coconut milk and 500 ml of water for this amount of tapioca. Instead of spices, add vanilla paste or fresh vanilla seeds.
