Coconut Milk Tapioca Pudding with Fresh Mango

Translucent, creamy pearls coated in a dense coconut cream. Fresh mango provides a bright sweetness that cuts through the richness of the milk.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 380
• Protein: 2 g
• Carbs: 47 g
• Fat: 19 g

Ingredients

• 100 g Tapioca or Japanese pearls ( small pearls )
• 400 ml Coconut milk ( well shaken )
• 60 g palm sugar ( chopped )
• 1 pinch Fleur de sel
• 1 piece Mango ( diced )
• 1 tbsp Lime juice optional ( fresh )
• 2 piece pandan leaves optional ( knotted )

Instructions

1. Cooking the pearls

   Bring a large pot of water to a boil. Rain in the tapioca. Simmer until the white spot in the center of the pearls disappears and they become completely translucent.

2. Cooling and rinsing

   Immediately drain the pearls in a fine mesh strainer. Rinse thoroughly with cold water to stop the cooking process and remove excess sticky starch.

3. Preparing the coconut cream

   In a saucepan, heat the coconut milk with palm sugar, sea salt, and knotted pandanus leaves. Stir until the sugar is completely dissolved. The mixture should be hot but not at a rolling boil.

4. Binding and resting

   Fold the drained tapioca pearls into the hot coconut milk. Mix gently. Let rest off the heat: the tapioca will absorb some of the liquid and the consistency will become creamy, coating the back of a spoon.

5. Plating

   Dice the mango into uniform cubes. Divide the pudding into bowls, top with mango cubes, and add a squeeze of lime juice to brighten the flavors.

Chef's tips

• Don't cook the tapioca directly in coconut milk or it will stay pasty; boiling water is essential for a clean pearl.
• If the pudding sets too firmly in the fridge, loosen it with a splash of cold coconut milk before serving.

Storage

Keep refrigerated in an airtight container for up to 48 hours. Do not freeze.