Ingredients
Units
Scale
- For the pudding:
- 1/4 cup tapioca pearls
- 1 1/2 cups coconut milk
- 1/8 cup maple syrup
- 1 tsp vanilla extract
- For the puree:
- 1 ripe Mango
- 1 tsp fresh lime juice
- 1/8 cup coconut milk
- 1 tsp coconut sugar
- Toppings:
- Mint
Instructions
- Heat up the coconut milk in a small sauce pan over medium heat.
- Add in the tapioca pearls, maple syrup and vanilla extract. Bring to a simmer and then reduce the heat to low. Cook for about 15 minutes, stirring frequently (until tapioca pearls are cooked). The tapioca pudding should have the consistency of a thick gravy.
- Transfer the pudding into a bowl and place in the fridge for about 1 hour.
- In the meantime, place all the ingredients for the puree in a high-speed blender and blend until you got a smooth puree. Serve on top of the pudding and top with fresh mint leaves!
- Store both, the pudding and puree, in an air-tight container for 4-5 days.
Nutrition
- Serving Size: 166g
- Calories: 281
- Sugar: 15g
- Sodium: 16mg
- Fat: 19g
- Saturated Fat: 17.4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0g