In need of a new, fun and unique dessert, great for the summer months? Try this Coconut-Flavored Tapioca with mango chunks. It’s oh-so-yum!
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I am a creature of habit and have a hard time doing things outside of my comfort zone. It always reminds me of my Auntie Mia who says “Life begins at the end of your comfort zone” and I am coming to find that she is so right. So what helps me when I start to feel the mundane creep in, is creating something new. Something outside of my comfort zone. And regardless of how it turns out, it usually brings some type of joy. This recipe is just that – tasty, new and it destroys my false sense of control! After all, it’s fear that robs us in life, so don’t be scared and give this tapioca a try. Garnished with white toasted coconut flakes and sunny yellow mango chunks, this small pearl tapioca recipe has a coconut cream base and is mighty delicious.
Is Coconut Tapioca Healthy?
You can always make adjustments to this recipe to better fit dietary needs, but for the most part, it’s a fairly clean dessert. The coconut cream paired with fresh mango chunks adds nutrients like vitamin C and potassium. And the fact that it’s homemade means you have full control over the ingredients, and it’s guaranteed to be free from preservatives and chemicals that are oftentimes found in store-bought puddings and desserts. You could also pass on the granulated sugar and allow the natural sugars in the fruit to season your recipe. Or for an even healthier twist, mix in a splash more vanilla extract with a teaspoon full of cinnamon.
Rewind, what is pearl tapioca?
For those of you wondering, tapioca is a starch extracted from the cassava root. It’s most commonly seen in boba tea which traditionally contains tapioca balls, which are made of starch and are commonly referred to as ‘pearls’. This drink originated in Taiwan, soon making its way to the States and now is a pretty well-known drink with a few popular chains like Alfred (a huge chain in LA) and Boba Guys in LA, New York and San Francisco. This recipe calls for small pearl tapioca. These balls are soft and squishy yet chewy and firm, and are fun to eat. If you have leftover pearls, try mixing them into an iced matcha latte, creating your own at-home boba tea latte.
INGREDIENTS
- 1/3 cup small pearl tapioca
- 2 cups full-fat coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Fresh mango, diced (for garnish)
- Toasted coconut flakes (optional, for garnish)
INSTRUCTIONS
Soak
Soak tapioca in coconut milk.
Simmer
Cook with sugar and salt until thickened.
Chill
Cool, refrigerate, and then serve.
Devour!
FAQs & Tips
This is a great make-ahead-of-time dessert. Combine the soaked pearls with other ingredients and cook until pearls are transparent and the mixture thickens, stirring frequently. Remove from heat and pour the mixture into your jars or a large bowl and refrigerate for at least 3 hours, or longer before serving. Place a lid over your stored tapioca and it will keep for at least 3 days in the refrigerator.
How about an adorable presentation? Section off your tapioca and store in little jars to create individual servings for added convenience and cuteness. Then garnish with fresh fruit right before serving.
For a less sweet pudding, reduce the sugar or replace it with a natural sweetener like coconut sugar, honey, or maple syrup.
Serving Suggestions
This refreshing dessert is a beauty to create, and the sky is the limit when it comes to garnishes. Top with additional fresh fruit like strawberries, raspberries, blackberries or peaches for added color and flavor. Drizzle with honey and a sprinkle of sea salt. Or for a healthy twist, mix in some chia seeds, thickening the texture and adding nutrients like omega-3 fatty acids and fiber.
For more coconut inspiration, try these Almond Joy Coconut Ice Cream Bars that come to life using just five simple ingredients. Or these Macadamia Grilled Pineapple Stacks made with coconut whipped cream that also happen to be paleo-friendly!
Ingredients
- 1/3 cup small pearl tapioca
- 2 cups full-fat coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Fresh mango diced (for garnish)
- Toasted coconut flakes optional, for garnish
Instructions
- In a medium saucepan, soak the tapioca pearls in coconut milk for 30 minutes.
- Add sugar and salt to the saucepan, and heat over medium heat until it reaches a gentle simmer. Reduce heat to low and simmer for 15 minutes, stirring frequently, until the tapioca pearls are transparent and the mixture has thickened.
- Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Then, refrigerate for at least 3 hours to allow the pudding to set and thicken further.
- Serve the chilled tapioca pudding garnished with fresh diced mango and toasted coconut flakes, if using.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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