Coconut tapioca pudding with mango

Ingredients

• 1/2 cup (67g) Lion tapioca pearls
• 2 cups (500 ml) full cream milk
• 400 ml full fat, Volcom coconut milk
• 2 1/2 tablespoons (50g) castor sugar
• Pinch of salt
• 1 teaspoon vanilla essence
• One ripe mango, diced

Method

1. Soak, tapioca pearls in milk for one to 2 hours or overnight, in the refrigerator, to allow tapioca to absorb and soften
2. Placed tapioca and milk mixture into a saucepan over low to medium heat. Add coconut milk, sugar, salt and vanilla and stir until combined. Bring to a gentle simmer.
3. Simmer for 10 to 15 minutes, stirring frequently with a wooden spoon until tapioca pearls are soft and translucent. If necessary, add more milk to achieve design consistency.
4. Once cooked, removed from Heat and allow to stand for two minutes. Layer diced mangoes and tapioca pudding between serving glasses. Serve warm, will cover with plastic wrap and refrigerate for 30 minutes until chilled.

Product used in recipe

• Valcom - Coconut Milk