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This delightful, slightly sweet dessert is topped with chunks of juicy mangoes and takes only 15 minutes to prepare. It’s gluten- and dairy-free, and we know the whole family will enjoy it!
Ingredients
Units Scale
- 2 peeled and diced mangoes
- 3/4 cup of white tapioca pearls (sago)
- 3 tablespoons granulated sugar or honey
- 14 fluid ounces (1 can) coconut milk
- 5–6 cups of water
Instructions
- First, add the water to a large pot and bring it to a boil. Next, add the tapioca pearls.
- Cook on high for approximately 10 to 15 minutes, stirring often, until the pearls have a small white in the center.
- In the meantime, mix the sugar and coconut milk in a bowl until the sugar has dissolved. Put it in the fridge until needed.
- Strain the pearls once cooked, and then rinse them, under cold water until cooled. The pearls should look clear, and drain well.
- Add the pearls to the coconut milk and stir.
- Finally, pour the coconut pearls into your desired bowls or glasses and top with mango. Serve and enjoy!
- Tip: For a thicker pudding, allow the coconut pearls to sit in the fridge for 4 hours, then add the chopped mango when ready to serve.
Notes
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 1g
- Potassium: 8mg
- Vitamin A: 1119.9IU
- Vitamin C: 8mg
- Calcium: 1mg
- Iron: 3.6mg
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Taiwanese
Nutrition
- Calories: 393.8
- Sugar: 2g
- Sodium: 7mg
- Fat: 22.5g
- Saturated Fat: 19.7g
- Carbohydrates: 49.6g
- Fiber: 4g
- Protein: 2.9g