Tropical Tapioca Pudding
Ingredients
- 14 oz can full-fat coconut milk ⓘ
- 1/2 cup firmly packed brown sugar ⓘ
- 1 None large banana, chopped ⓘ
- 4 oz pineapple, finely chopped
- 1/2 cup coconut juice with pulp
- 1 tbsp sugar ⓘ
- 4 oz tapioca pearls ⓘ
- 2 oz toasted shaved coconut, to serve ⓘ
- 1 None dragon fruit, sliced, to serve ⓘ
- None None mint leaves, to serve ⓘ
Instructions
- For the fruit mixture, combine half the coconut milk and brown sugar in a small saucepan. Stir over medium heat until sugar dissolves. Increase heat to high. Simmer 2 mins, stirring occasionally, until mixture thickens. Add banana and pineapple and cook 1-2 more mins to soften. Set aside.
- For the tapioca mixture, combine coconut juice, remaining coconut milk and sugar in a medium saucepan. Stir over medium heat, until sugar dissolves. Increase heat to high and bring to boil. Stir in tapioca pearls. Reduce heat to medium. Simmer 20-25 mins, stirring frequently, until mixture thickens and pearls are translucent with a small white dot in the center.
- Divide half the fruit mixture between four 1 cup serving dishes and fill evenly with the tapioca mixture. Chill 30 mins. Spoon in remaining fruit mixture. Top with coconut flakes, dragon fruit and mint leaves, to serve.
Nutrition & Diet Analysis (per serving)
446
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).