Mango Nectar Tapioca Pudding

Tapioca pearls are made from the starch extracted from the cassava root, a tropical plant native to South America.

This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Mango Nectar Tapioca Pudding

Cooking Method: Boiling, Simmering Cuisine: Asian, Fusion Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 60 min Total Time 1 hr 30 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Tapioca Pearls
• 2 cup Mango Nectar
• 1 cup Coconut Milk
• 2 tablespoon Sugar
• 1 sliced Mango
• few for garnish Mint leaves

Instructions

1. In a saucepan, bring 4 cups of water to a boil. Add tapioca pearls and cook for 15 minutes or until they are translucent.
2. Drain the tapioca pearls and rinse them under cold water.
3. In a separate saucepan, heat the mango nectar, coconut milk, and sugar over medium heat until the sugar is dissolved.
4. Add the cooked tapioca pearls to the mango nectar mixture and simmer for 5 minutes.
5. Remove from heat and let it cool for 10 minutes. Then, refrigerate for at least 1 hour to allow the pudding to set.
6. Serve the mango nectar tapioca pudding chilled, topped with sliced mango and mint leaves for garnish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 30g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.