Mango fruit got too ripe? no problem! Turn it into a delicious pudding ready in no-time!
Tapioca mango pudding
Servings: 2
Calories: 320kcal
Ingredients
Pudding base
- 100 g coconut cream
- 200 ml water
- 50 g tapioca pearls
- 1 tbsp vanilla essence
- 1 tbsp maple syrup
Topping
- 1 ripe mango fruit
- 20 g coconut cream
Instructions
- Mix the coconut cream with the water and set to boil on medium heat.
- Add the tapioca pearls and the vanilla essence and simmer for 10-15 minutes (until the pearls are soft and the composition is dense). Add the maple syrup and mix thoroughly.
- Prepare two serving glasses or bowls and divide the tapioca pudding.
- Blend together the mango pulp (separated from the skin and the flat stone), the coconut cream until smooth and then pour over the tapioca pudding.
- You can garnish the pudding with some grated chocolate and fruit pulp, or enjoy it as it is.
- Serve hot or cold 🙂
