Directions
Subtitle: Budget-Friendly, Gluten-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Raw, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole foods plant-based, Zero waste
Description: This tropical mango coconut tapioca pudding is not only vegan but also gluten-free, oil-free, low-carb, high-fiber, and whole foods plant-based. Made with just 5 simple ingredients, including seasonal fruits and superfoods like chia seeds and flaxseeds, it’s perfect for any occasion. Enjoy its exotic flavors and textures without leaving your home!
Ingredients (makes about 4 servings):
* 1 cup unsweetened almond milk or water
* 1/2 cup tapioca pearls
* 1 ripe mango, peeled and cubed (about 1 cup)
* 1 small can (4 oz.) full-fat coconut milk, well shaken and separated into solids and liquids
* 1 tablespoon chia seeds + 1 tablespoon flaxseed meal (optional), mixed with 1/4 cup water to create a gel
Instructions:
1. Rinse and drain the tapioca pearls until the water runs clear. Place them in a medium saucepan with 1 cup of water and bring to a boil over medium heat. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. The tapioca should be translucent and tender when done. Set aside.
2. Meanwhile, place the mango cubes in a blender along with 1/4 cup of water and puree until smooth. Set aside.
3. In a large bowl, whisk together the almond milk, tapioca pearls (with their cooking liquid), and coconut milk solids until combined. Add the mango puree, vanilla extract, and salt. Stir well.
4. If using chia seed and flaxseed gel, mix it now and set aside. You may need more or less gel depending on how thick you prefer your pudding.
5. Pour the mixture into four serving glasses or ramekins. Chill in the refrigerator for at least 2 hours, or until cold and set. Serve immediately garnished with fresh mango slices, shaved coconut, and edible flowers if desired. Enjoy!
Serving Size: 1/4th of the recipe (1 serving)
Servings Per Recipe: 4
Calories per serving: approximately 160
Total Carbohydrates: approx. 30 grams
Sugar Alcohol Content: 0 grams
Dietary Fiber: 7 grams
Net Carbs: 26 grams
Protein: 2 grams
Difficulty Level: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time Needed: 20 minutes
Note: This recipe makes a very filling dessert due to its high fiber and protein content. Adjust your portion size accordingly.
Steps
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1
Done
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Rinse and drain the tapioca pearls until the water runs clear. Place them in a medium saucepan with 1 cup of water and bring to a boil over medium heat. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. The tapioca should be translucent and tender when done. Set aside. |
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2
Done
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Meanwhile, place the mango cubes in a blender along with 1/4 cup of water and puree until smooth. Set aside. |
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3
Done
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In a large bowl, whisk together the almond milk, tapioca pearls (with their cooking liquid), and coconut milk solids until combined. Add the mango puree, vanilla extract, and salt. Stir well. |
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4
Done
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If using chia seed and flaxseed gel, mix it now and set aside. You may need more or less gel depending on how thick you prefer your pudding. |
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5
Done
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Pour the mixture into four serving glasses or ramekins. Chill in the refrigerator for at least 2 hours, or until cold and set. Serve immediately garnished with fresh mango slices, shaved coconut, and edible flowers if desired. Enjoy! Serving Size: 1/4th of the recipe (1 serving) Difficulty Level: Easy Note: This recipe makes a very filling dessert due to its high fiber and protein content. Adjust your portion size accordingly. |
