Coconut and mango tapioca
Goya
Do you feel like trying a different dessert? Then don't think about it anymore and cook this coconut and mango tapioca, which is prepared with ingredients that are easy to find such as Goya® Coconut Water with Chunks, mango and condensed milk, don't stay with the craving!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 liters water, to cook the tapioca
  • 1 cup tapioca
  • 1 can Goya Chunky Coconut Water
  • 1 cup condensed milk
  • 1/2 cups whipping cream
  • 1 teaspoon vanilla essence
  • 2 cups mango, in small cubes
  • mango, in small cubes, to decorate
  • peppermint, to decorate
Preparation
15 mins
20 mins
Low
  • Add the water and tapioca to a pot and cook over medium heat for 20 minutes or until the tapioca becomes transparent. Strain and pass through the water jet so that the balls do not stick. Booking.
  • In a bowl, mix the Coconut Water with Goya® Chunks, condensed milk, whipping cream and vanilla until blended.
  • Place the tapioca in a bowl, pour the Goya® Chunky Coconut Water, add the mango and mix with a spoon.
  • Serve the coconut and mango tapioca in a glass and garnish with mango and mint leaves.

Nutritional Information

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