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Mango and coconut tapioca pudding

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Made with fresh mango and coconut, this tasty Tapioca pudding recipe makes for delicious dessert that your friends and family are sure to love.

  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, + 30 mins soaking, 10 mins cooling & 1 hour chilling time
Mango and coconut tapioca pudding

Ingredients

  • 1/2 cup (100g) seed tapioca
  • 400ml can coconut cream
  • 2 tsp lemongrass paste
  • 1 tsp vanilla bean paste
  • 1 tsp finely grated lime rind
  • 1/4 cup (55g) caster sugar
  • 1/4 tsp salt
  • 2 mangoes, stoned, peeled, finely chopped
  • Thinly sliced mango, to serve
  • Shaved fresh coconut, to serve
  • Maple syrup, to serve

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Method

  1. Step 1

    Place the tapioca, coconut cream, lemongrass, vanilla, lime rind and 1½ cups (375ml) water in a large saucepan and stir to combine. Set aside for 30 mins to soak.

  2. Step 2

    Place the tapioca mixture over medium heat and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 15 mins or until tapioca is transparent. Remove from heat. Add sugar and salt and stir to combine. Set aside for 10 mins to cool.

  3. Step 3

    Add the chopped mango to the tapioca mixture and stir to combine. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool completely.

  4. Step 4

    Spoon the mango mixture among serving glasses or bowls. Top with the sliced mango and shaved coconut. Drizzle with maple syrup.

Mango and coconut tapioca pudding

Mango and coconut tapioca pudding
  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, + 30 mins soaking, 10 mins cooling & 1 hour chilling time
Ingredients
  • 1/2 cup (100g) seed tapioca
  • 400ml can coconut cream
  • 2 tsp lemongrass paste
  • 1 tsp vanilla bean paste
  • 1 tsp finely grated lime rind
  • 1/4 cup (55g) caster sugar
  • 1/4 tsp salt
  • 2 mangoes, stoned, peeled, finely chopped
  • Thinly sliced mango, to serve
  • Shaved fresh coconut, to serve
  • Maple syrup, to serve
    Description

    Made with fresh mango and coconut, this tasty Tapioca pudding recipe makes for delicious dessert that your friends and family are sure to love.

    Method

    1. Step 1

      Place the tapioca, coconut cream, lemongrass, vanilla, lime rind and 1½ cups (375ml) water in a large saucepan and stir to combine. Set aside for 30 mins to soak.

    2. Step 2

      Place the tapioca mixture over medium heat and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 15 mins or until tapioca is transparent. Remove from heat. Add sugar and salt and stir to combine. Set aside for 10 mins to cool.

    3. Step 3

      Add the chopped mango to the tapioca mixture and stir to combine. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool completely.

    4. Step 4

      Spoon the mango mixture among serving glasses or bowls. Top with the sliced mango and shaved coconut. Drizzle with maple syrup.