Coconut Mango Sago Tapioca Pudding Recipe

Here’s an detailed cooking guide for making Coconut Mango Sago Tapioca Pudding. This version includes additional tips, step-by-step instructions, and variations to enhance your dessert experience.

Coconut Mango Sago Tapioca Pudding Recipe

Ingredients

For the Pudding

• Small pearl tapioca: ½ cup (about 80 g)
• Coconut milk: 1 can (400 mL, full-fat recommended for creaminess)
• Honey or vegan substitute: ¼ cup (60 mL)
• Salt: ⅛ teaspoon
• Vanilla extract: ½ teaspoon
• Ripe mangoes: 2 large (about 375 g each), diced, plus extra for topping

Optional Garnishes

• Toasted coconut flakes
• Fresh mint leaves
• Passion fruit pulp
• Additional diced mango or other fresh fruits

Equipment Needed

• Medium saucepan
• Mixing bowl
• Food processor or blender
• Measuring cups and spoons
• Serving cups or bowls

Instructions

Step 1: Prepare the Tapioca

Soak the Tapioca:

• In a medium saucepan, combine the tapioca pearls with 2 cups of water. Let them soak for about 30 minutes. This helps soften the pearls and reduces cooking time.

Cook the Tapioca:

• After soaking, drain the tapioca and return it to the saucepan. Add the coconut milk, honey (or your chosen sweetener), and salt.
• Heat over medium heat until the mixture begins to simmer. Stir frequently to prevent sticking.
• Once simmering, reduce heat to low and let it cook gently for about 15 minutes, stirring often. The tapioca pearls should become translucent and slightly chewy.

Step 2: Prepare the Mango Puree

Dice the Mango:

• While the tapioca is cooking, peel and dice the ripe mangoes. Reserve about ½ cup of diced mango for topping later.

Make Mango Puree:

• In a food processor or blender, puree the remaining diced mango until smooth. If you prefer a chunkier texture, pulse it a few times instead of blending completely.

Step 3: Combine and Chill

Mix Ingredients:

• Once the tapioca is cooked and has thickened, remove it from heat and stir in the vanilla extract.
• Allow it to cool for about 10–15 minutes, then gently fold in the mango puree until well combined.

Chill the Pudding:

• Pour the pudding into serving cups or bowls. Cover with plastic wrap or lids and refrigerate for at least 3 hours, or until fully chilled and set.

Step 4: Serve

Garnish and Enjoy:

• Before serving, top each pudding with reserved diced mango, toasted coconut flakes, fresh mint leaves, or passion fruit pulp for added flavor and texture.
• Serve chilled as a refreshing dessert!

Tips for Success

• Choosing Mangoes: Select ripe mangoes that yield slightly when pressed; they should have a sweet aroma.
• Texture Preference: If you prefer a creamier pudding, consider using coconut cream instead of coconut milk or blending some of the cooked tapioca with the mango puree.
• Sweetness Adjustment: Taste your mixture before chilling; you can adjust sweetness by adding more honey or sweetener if desired.

Variations to Try

1. Fruit Combinations: Mix in other fruits like strawberries, kiwi, or berries for a colorful twist.
2. Flavor Infusions: Add spices like cinnamon or cardamom during cooking for a warm flavor profile.
3. Nutty Crunch: Incorporate chopped nuts such as almonds or pistachios as a topping for added crunch.
4. Chocolate Twist: Drizzle melted dark chocolate over the top before serving for a decadent touch.

Storage

The pudding can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh to maintain its texture.

Enjoy your delightful Coconut Mango Sago Tapioca Pudding! This dessert is not only visually appealing but also bursting with tropical flavors that are sure to impress your family and friends!