Coconut Tapioca Pudding

Deborah Dana
This delicious tapioca pudding has a delightful coconut flavor with hints of ginger and cilantro. It is served with diced mango.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 cups tapioca pearl
  • 2 cups whole milk
  • 1/2 cups sugar
  • 400 milliliters unsweetened coconut milk, one can
  • 1 teaspoon fresh ginger, peeled
  • 1 tablespoon fresh cilantro, fresh leaves
  • 2 cups water
  • 1 mango, large peeled and diced
  • 1 tablespoon lime juice
  • leaves peppermint, for garnish
Preparation
4h 10 mins
0 mins
Medium
  • In a food processor, combine the ginger and cilantro. Place in a medium pot with 2 cups of water and bring to a boil. Remove from the heat.
  • Strain the water through a fine sieve, discard the solids left in the sieve, and keep the infused water.
  • Return the water to the pot and add the milk and sugar. Add the tapioca and bring back to a boil. Lower the heat to very low and allow the tapioca to cook until the pudding has thickened (about 30 minutes).
  • Add the coconut cream, mix, and remove from heat. Pour into a bowl, cover, and refrigerate for at least 3 hours before serving.
  • Mix the diced mango with the lemon juice, and when serving, first place the pudding and then the mango on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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