No denying it! I have a bit of a sweet tooth! A nice dessert can be a wonderful way to finish a tasty dinner. But, truth be told, I don’t like my sweets too sweet.
This Tapioca-Coconut-Mango Pudding has been in my repertoire for a long time. It takes a little extra planning, but once you make it, it’s easy to see why this is popular at my house.
The most important thing is to have perfectly ripe and fragrant mangos. Generally I buy (or, on a lucky day my friend Misty brings over a big box of them!) about 4 or 5 large ones. They should yield slightly to gentle pressure, and when sniffed should smell sweet and mangoey. Color, I’ve found, doesn’t really matter. And if you see any Keitt mangos at the store, buy them! They are silky soft and sweet, virtually no stringy fibers and ohhh sooo good!
The rest of the pudding comes together from staples in the pantry.
- 3/4 cup small pearl tapioca (not instant)
- 1 can of regular coconut milk (14 oz.)
- 1 1/2 cups water
- 1/3 cup white sugar (keeps it from looking brown)
- a pinch of salt
- 2 to 3 cups of puréed mango
Soak the tapioca pearls in lots of water for about 6 to 8 hours. Drain in a fine sieve, rinse well and drain again.
In a heavy bottomed pot bring the 1 1/2 cups of water, coconut milk, sugar and salt to a boil. Add the tapioca pearls and turn down the heat to a slow simmer. Stir frequently to prevent it from sticking. After about 8 to 10 minutes, the pearls will start to look translucent and the pudding should be getting thicker. Add the mango purée and simmer for a few more minutes. If cooked too long, the tapioca will get gummy. It will look fairly thin at this point, but after cooling and refrigerating it, the pudding will thicken up.
This is a perfect dessert to complement Indian and Mexican/Latin style dinners. Cool and creamy from the coconut milk, sweet and silky from the mango, and with the tapioca pearls adding the texture. Yummy!!