Coconut-Mango Tapioca Pudding

Coconut-Mango Tapioca Pudding
Makes 6
Prep 15 m
Cook 50 m
Cool 10 m
Soak overnight
Chill at least 2 hours



  1. 1 of 5 Soak tapioca in coconut water overnight in a bowl covered with plastic wrap.
  2. 2 of 5 In a medium lidded pot, combine tapioca–coconut water mixture, coconut milk, vanilla and salt. Cover, bring to a boil, then reduce to a low simmer. Cook, covered, for 40 minutes.
  3. 3 of 5 In a bowl, whisk egg yolk and sugar. Slowly whisk in half the tapioca; pour contents from bowl into pot. Cook another 10 minutes over low heat, until thickened. Remove from heat and cool 10 minutes.
  4. 4 of 5 Meanwhile, puree 1 cup of the mango in a blender or food processor. Mix into remaining 1 cup mango.
  5. 5 of 5 In each of 6 cups, layer 1/4 cup mango, followed by 1 heaping tbsp coconut, 1/2 cup tapioca, another 1/4 cup mango and another 1 heaping tbsp coconut. Cover and refrigerate until cool, at least 2 hours.
Nutrition Information for Coconut-Mango Tapioca Pudding
Servings Per Recipe: 6
Per Serving: 390 kcal cal., 4 g pro., 4 g fiber, 80 mg sodium, 30 mg chol., 23 g Fat, total, 48 g carb., 20 g sat. fat