Vegan Coconut Mango Tapioca Pudding
Today I’m sharing with you a recipe of delicious Vegan Coconut Mango Tapioca Pudding, which was a huge hit on my first cooking master class. This pudding-like coconut milk dessert combined with ripe mango pulp is rich but at the same time very light. With this simple dish, I tried to capture a little bit of summer warmth and sunshine, because the food is not only fuel for our bodies but also a great source of joy for our souls.
There are two small tricks to make this Vegan Coconut Mango Tapioca Pudding an absolute perfection. First, use small tapioca this will help you to achieve that lovely creamy texture. I tried cooking this dessert with regular tapioca pearls, and I didn’t like it that much. Secondly, simmer your tapioca with kafir lime. If you can find fresh leaves that would be fantastic! This one simple ingredient will completely transform the taste of your dish. It will elevate the dessert with a bit of zestiness and incredible aroma of real summer.
- small tapioca pearls - 1/2 cup
- water - 2 cups
- unsweetened shredded coconut - 1/2 cup
- coconut milk - 1 can
- fresh kafir lime leaves - 2
- vanilla bean - 1 pod, can be substituted with 1 teaspoon of pure vanilla extract
- maple syrup - 2-3 tablespoons, or to taste
- ripe mango - 1
- In a small bowl Combine the tapioca pearls and water. Allow the pearls to soak for at least an hour.
- Meanwhile, toast the coconut in a 350 F oven on a parchment lined baking sheet for 5 to 7 minutes, stirring a couple of times.
- Remove from the oven and let cool.
- Drain the tapioca pearls and transfer into a medium saucepan.
- Cut the vanilla bean down its length using the paring knife. Scrape the seeds into the sauce pan.
- Add the coconut milk and maple syrup.
- Bring to a simmer over medium-high heat, stirring often.
- Reduce the heat to medium-low and cook for approximately 10-15 minutes, until the mixture is much thicker.