Ingredients
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For the Tapioca Pearls:
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For the Creamy Coconut Mixture:
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For the Mango and Passionfruit Sauce:
Directions
Sub_title: A tropical twist on a classic dessert!
Description: This vegan tapioca pudding gets its creaminess from coconut milk and is infused with the sweetness of ripe mangoes and passionfruits. It’s a refreshing and satisfying treat perfect for any occasion.
Ingredients:
For the Tapioca Pearls:
200 grams (about 2 cups) small tapioca pearls
Water for soaking
For the Creamy Coconut Mixture:
1 can (400 ml/13.5 oz) full-fat coconut milk
⅓ cup granulated sugar
¼ teaspoon salt
⅛ teaspoon vanilla extract
For the Mango and Passionfruit Sauce:
1 cup chopped fresh mangoes
½ cup chopped fresh passionfruit
1 tablespoon maple syrup
Juice of ½ lime
Instructions:
1. Soak the tapioca pearls in enough water to cover them for at least 4 hours or overnight. Drain and set aside.
2. In a high-speed blender, combine the drained tapioca pearls, 1 ½ cups water, and 1 tablespoon agar powder. Blend on high until smooth, about 2 minutes.
3. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a boil. Reduce the heat to low and simmer for another minute. Remove from heat and let cool completely.
4. Meanwhile, in a separate bowl, whisk together the coconut milk, granulated sugar, salt, and vanilla extract until well combined.
5. Pour the cooled tapioca mixture into individual serving glasses or bowls. Spoon the creamy coconut mixture evenly over the top.
6. For the mango and passionfruit sauce, combine all the ingredients in a blender and puree until smooth. Divide the sauce among the serving glasses or bowls.
7. Chill for at least 2 hours before serving.
Difficulty Level: Easy
Serves: 4
Note: Agar powder is available at most Asian grocery stores. If you cannot find it, substitute with cornstarch mixed with water according to package directions.
Steps
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1
Done
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Soak the tapioca pearls in enough water to cover them for at least 4 hours or overnight. Drain and set aside. |
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2
Done
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In a high-speed blender, combine the drained tapioca pearls, 1 ½ cups water, and 1 tablespoon agar powder. Blend on high until smooth, about 2 minutes. |
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3
Done
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Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a boil. Reduce the heat to low and simmer for another minute. Remove from heat and let cool completely. |
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4
Done
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Meanwhile, in a separate bowl, whisk together the coconut milk, granulated sugar, salt, and vanilla extract until well combined. |
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5
Done
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Pour the cooled tapioca mixture into individual serving glasses or bowls. Spoon the creamy coconut mixture evenly over the top. |
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6
Done
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For the mango and passionfruit sauce, combine all the ingredients in a blender and puree until smooth. Divide the sauce among the serving glasses or bowls. |
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7
Done
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Chill for at least 2 hours before serving. Difficulty Level: Easy Serves: 4 Note: Agar powder is available at most Asian grocery stores. If you cannot find it, substitute with cornstarch mixed with water according to package directions. |
