Mango Sago (Coconut Tapioca Pudding)
Ingredients
The pudding
-
6
cups
water
-
⅓
cup
small pearl tapioca
-
13.5
ounces
full-fat canned coconut milk
-
2
tablespoons
honey or maple syrup
-
½
teaspoon
vanilla extract
-
⅛
teaspoon
Diamond Crystal kosher salt
The topping
-
1
medium
ripe mango, peeled and diced
-
¼
cup
unsweetened toasted coconut flakes (optional)
Instructions
- Boil 6 cups of water in a large saucepan.
- Once boiling, add the tapioca and reduce heat to a simmer for 15 to 20 minutes until translucent.
- Rinse the cooked tapioca under cold water in a fine mesh sieve.
- In the empty saucepan, combine coconut milk, honey, vanilla, and salt, and bring to a boil.
- Turn off the heat and stir in the cooked tapioca.
- Transfer to a sealed container and chill in the refrigerator for at least 2 hours.
- Before serving, stir the chilled pudding and layer it with diced mango in glasses.
- Top with toasted coconut flakes and serve.
Nutrition Facts (estimated)
Servings
4
Calories
333
Total fat
24g
Total carbohydrates
32g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
You might also like