Coconut Tapioca Pudding with Mango

Coconut Tapioca Pudding with Mango

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Ingredients

Pudding

70g small pearl tapioca

560ml coconut milk

1/4 tsp table salt

1/2 tsp vanilla extract

1 egg yolk

60g caster sugar

Mango puree topping:

1 peeled and pitted ripe mango (roughly chopped)

Juice of 1/2 a lime

50g shredded coconut

2 tsp caster sugar

Serves 6 cups

Prep 35-40 mins

Cook 15-20 mins

Method

Pudding

Step 01 01

Soak tapioca in coconut milk for 30 minutes in a medium sized saucepan.

Step 02 02

Whisk in sugar, salt, egg yolk and a few drops of vanilla extract

Step 03 03

Place saucepan over medium heat until mixture begins to simmer, and then reduce to a low heat. Cook for around 15 minutes until the mixture thickens, stirring frequently.

Step 04 04

Remove from heat and stir in the remaining vanilla extract

Step 05 05

Pour into pudding cups to chill overnight. If needed sooner, chill for several hours

Mango topping

Step 06 06

Blend the mango, sugar and lime juice until smooth and refrigerate until required

Step 07 07

Serve your pudding with a table spoon of mango puree on top

Top tip

Step 08 08

Add whipped cream and a few gratings of lime zest for an extra special touch

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