Ingredients
- 1/3 cup small pearl tapioca
- 2 cups full-fat coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Fresh mango diced, for garnish
- Toasted coconut flakes optional, for garnish
Instructions
- In a medium saucepan, soak the tapioca pearls in coconut milk for 30 minutes.
- Add the sugar and salt to the saucepan and heat over medium heat until the mixture reaches a gentle simmer. Reduce the heat to low and simmer for 15 minutes, stirring frequently, until the tapioca pearls are transparent and the mixture has thickened.
- Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Then, refrigerate for at least 3 hours, allowing the pudding to set and thicken further.
- Serve the chilled tapioca pudding garnished with fresh diced mango and toasted coconut flakes.
