Ingredients:
- 1/2 cup small tapioca pearls
- 2 ripe mangoes, peeled and diced (keep some for garnish if desired)
- 3 cups water
- 1/3 cup granulated sugar (adjust to taste)
- 1 can (13.5 oz) coconut milk
- Pinch of salt
- Optional: Fresh mint leaves or additional diced mango for garnish
Instructions:
- Soak the tapioca pearls: Rinse the tapioca pearls under cold water. In a bowl, cover the tapioca with water and let it soak for about 30 minutes. Drain and set aside.
- Cook the tapioca: In a medium saucepan, bring 3 cups of water to a boil. Add the soaked tapioca pearls and simmer over medium heat, stirring occasionally, for about 10-15 minutes or until the pearls turn translucent. Remove from heat and let it sit for 5 minutes.
- Prepare the mango puree: In a blender or food processor, blend one of the diced mangoes until smooth. You can add a tablespoon of water if needed to make a smooth puree. Set aside.
- Make the coconut milk mixture: In another saucepan, combine the coconut milk, sugar, and a pinch of salt. Heat the mixture over medium heat, stirring until the sugar is dissolved. Remove from heat.
- Combine the ingredients: Once the tapioca pearls have cooled slightly, gently fold in the mango puree into the tapioca. Then, gradually pour the warm coconut milk mixture into the tapioca and mango mixture, stirring gently to combine.
- Chill and serve: Allow the mango tapioca dessert to cool to room temperature. You can either serve it immediately or chill it in the refrigerator for a couple of hours before serving.
- Serve: Spoon the mango tapioca into serving bowls or glasses. Garnish with diced mangoes and fresh mint leaves if desired.
This dessert is refreshing and delightful, perfect for enjoying the tropical flavors of mango and coconut in a creamy tapioca base.
