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Mango and coconut tapioca pudding recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress guests with our exotic mango coconut tapioca pudding infused with lemongrass and vanilla. Perfect for entertaining!
Ingredients:
  • 100g tapioca
  • 400ml can coconut cream
  • 2 tsp lemongrass paste
  • 1 tsp vanilla bean paste
  • 1 tsp finely grated lime rind
  • 55g caster sugar
  • 0.60 gm salt
  • 2 mangoes, stoned, peeled, finely chopped
  • Thinly sliced mango, to serve
  • Shaved fresh coconut, to serve
  • Maple syrup, to serve
Instructions:
  • Combine tapioca, coconut cream, lemongrass, vanilla, lime rind, and 1 1/2 cups (375ml) water in a large saucepan. Let it soak for 30 minutes. Enjoy the infusion of flavors!
  • Heat the tapioca mixture over medium heat until it simmers. Then, reduce the heat to low and cook, stirring occasionally, for 15 minutes or until the tapioca turns transparent. Remove from heat, stir in sugar and salt, and let cool for 10 minutes before serving.
  • Combine the chopped mango with the tapioca mixture, stirring until well mixed. Transfer the mixture to a bowl, cover with plastic wrap, and chill in the fridge for 1 hour to cool completely.
  • Divide the luscious mango mixture into serving glasses or bowls. Add the sliced mango and delicate shaved coconut on top. Finish with a tempting drizzle of maple syrup.

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