Coconut, Mango, Lime & Passionfruit Tapioca Pudding
Author: Nadia Felsch
Prep time:
Cook time:
Total time:
yield: 4
- ½ cup tapioca pearls
- 2 ½ cups almond milk
- ½ tsp vanilla extract
- Pinch of salt
- 400mL can coconut milk
- 2 large eggs yolks
- 2 tbsp coconut sugar
- 2 medium mangoes
- Zest, ½ lime
- Juice, ½ lime
- 2 passionfruit
- Combine the tapioca, milk, vanilla and salt together in a medium-sized saucepan
- Bring to a simmer over a medium heat then lower heat and cook, whisking occasionally, until the tapioca is translucent and tender for 8-10 minutes
- Once tender, gradually whisk in the coconut milk
- In a small mixing bowl, whisk together the egg yolks with the sugar
- Once tapioca is cooked, whisk in half of the warm mixture to the egg mix
- Continue whisking and then pour the egg yolk mixture back into the saucepan
- Continue cooking the pudding over a low heat stirring occasionally, until starting to thicken for approximately 5 minutes
- Once thickened slightly, transfer mixture to a bowl and let cool to room temperature before refrigerating until chilled (around 2 hours)
- Whilst pudding chills, make the fruit mix by blending together the flesh of one mango, fine zest and juice of ½ lime
- Finely dice the remaining mango and combine in a bowl with the mango puree and passionfruit seeds
- Once chilled, bring the pudding to room temperature for around 30 minutes and layer the fruit mix with the pudding in glasses to serve
Recipe by Nadia Felsch at https://nadiafelsch.com/2018/02/23/coconut-mango-lime-passionfruit-tapioca-pudding/
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