Coconut, Mango, Lime & Passionfruit Tapioca Pudding
Author: 
Prep time: 
Cook time: 
Total time: 
yield: 4
 
Ingredients
Pudding
  • 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
Fruit Mix
  • 2 medium mangoes
  • Zest, ½ lime
  • Juice, ½ lime
  • 2 passionfruit
Instructions
  1. Combine the tapioca, milk, vanilla and salt together in a medium-sized saucepan
  2. 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
  3. Once tender, gradually whisk in the coconut milk
  4. In a small mixing bowl, whisk together the egg yolks with the sugar
  5. Once tapioca is cooked, whisk in half of the warm mixture to the egg mix
  6. Continue whisking and then pour the egg yolk mixture back into the saucepan
  7. Continue cooking the pudding over a low heat stirring occasionally, until starting to thicken for approximately 5 minutes
  8. Once thickened slightly, transfer mixture to a bowl and let cool to room temperature before refrigerating until chilled (around 2 hours)
  9. Whilst pudding chills, make the fruit mix by blending together the flesh of one mango, fine zest and juice of ½ lime
  10. Finely dice the remaining mango and combine in a bowl with the mango puree and passionfruit seeds
  11. 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/