Coconut Tapioca Pudding with Mango and Lime Recipe

Name: Coconut Tapioca Pudding with Mango and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup small pearl tapioca; 2 1/2 cups whole milk; 1/2 vanilla bean, halved lengthwise and seeds scraped; Kosher salt; One 14-ounce can unsweetened coconut milk; 2 large egg yolks; 3 tablespoons sugar; 2 cups peeled and diced mango; 1 tablespoon finely grated lime zest; 2 tablespoons fresh lime juice

Servings: persons

1/2 cup small pearl tapioca
2 1/2 cups whole milk
1/2 vanilla bean, halved lengthwise and seeds scraped
Kosher salt
One 14-ounce can unsweetened coconut milk
2 large egg yolks
3 tablespoons sugar
2 cups peeled and diced mango
1 tablespoon finely grated lime zest
2 tablespoons fresh lime juice

1
In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt.
2
Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes.
3
Whisk in the coconut milk.
4
In a small bowl, whisk the egg yolks with the sugar.
5
Gradually whisk in half of the warm tapioca in a steady stream.
6
Continue whisking and pour the egg yolk mixture back into the saucepan.
7
Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes.
8
Transfer the pudding to a bowl and let cool to room temperature.
9
Discard the vanilla bean.
10
In a medium bowl, combine the mango, lime zest and juice.
11
Transfer half to a food processor and puree until smooth.
12
Stir the puree into the diced mango.
13
Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit.
14
Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup small pearl tapioca, 2 1/2 cups whole milk, 1/2 vanilla bean, halved lengthwise and seeds scraped, Kosher salt, and more.

Yes, Coconut Tapioca Pudding with Mango and Lime falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Tapioca Pudding with Mango and Lime

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