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Tapioca mango pudding

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
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 :)