Coconut Tapioca Pudding with Mango

Today I bring you an Asian dessert, ideal for the summer because it is very refreshing and satiating. It’s Tapioca with coconut milk and mango. Although it’s called Tapioca with coconut milk, it’s known in Asia as Sago with coconut milk and mango.

Sago is obtained from the starch of the trunk of a tropical palm. On the other hand, Tapioca is the starch that is extracted from the root of the Cassava plant. Also known as Mandioca. Both have the same texture. They are hard to the touch, with no taste or smell. When cooked, they become translucent and gelatinous. They have high nutrient value and are gluten-free.

Sago is found in the form of white pearls. They are also available in other colours, but they are dyed. White is their natural colour.

Tapioca with coconut milk, is a very popular dessert in Asia, especially in the mango season, because it is served with fresh mango. The combination of coconut milk and Sago pearls with the pieces of ripe mango makes it a really delicious and very refreshing dessert.

Instructions:

-Heat the coconut milk and sugar in a pot. Bring it to boil and turn off the heat. Let it sit there.

-Put another pot with 500ml of water on a high flame. When it starts to boil, add the tapioca pearls. Stir it very often and cook until they are transparent.

-Strain them and wash them very well with cold water. Then add the tapioca pearl to the coconut milk which we prepared previously. Stir all together very gently.

-When it gets room temperature, refrigerate until it’s cold.

-Take two serving glasses and pour cold tapioca. Add freshly peeled and diced ripe mango on top of it and enjoy this wonderful dessert.

Coconut Tapioca Pudding with Mango

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine India

Servings 2

Calories 190 kcal

Ingredients

  

(For two)

• 50g small pearl tapioca
• 200ml coconut milk
• 60g granulated sugar
• One cup peeled and diced ripe mango
• 500ml water (Approx.)

Instructions

 

• Heat the coconut milk and sugar in a pot. Bring it to boil and turn off the heat. Let it sit there.
• Put another pot with 500ml of water on a high flame. When it starts to boil add the tapioca pearls. Stir it very often and cook until they are transparent.
• Strain them and wash them very well with cold water. Then add the tapioca pearl to the coconut milk which we prepared previously. Stir all together very gently.
• When it gets room temperature, refrigerate until it's cold.
• Take two serving glasses and pour cold tapioca. Add freshly peeled and diced ripe mango on top of it and enjoy this wonderful dessert.