Ingredients
- 1/2 cup small tapioca pearls
- 2 large, ripe mangoes peeled and diced
- 13 1/2 ounces unsweetened coconut milk
- 1/4 cup honey or maple syrup
- Mint leaves for garnish, optional
Instructions
- Bring a large pot of water to a rolling boil. Add tapioca pearls and cook until they are completely transparent, about 10-15 minutes, stirring occasionally.
- Drain the cooked tapioca pearls and rinse under cold water to stop the cooking process. Set aside.
- Blend one diced mango with coconut milk and honey or maple syrup until smooth to create a mango purée.
- In a mixing bowl, combine the mango purée with the cooked tapioca pearls. Mix well.
- Divide the mixture into serving bowls and top with the remaining diced mango. Garnish with mint leaves, if desired.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
