Tapioca And Coconut Pudding

1. 1

   Bring a large saucepan of water to a boil and add the tapioca pearls, stirring so they don't stick the bottom of the pan. Cook for 20 mins, or until the tapioca pearls are almost transparent, stirring from time to time. Drain, then rinse with cold water.

2. 2

   Place the sugar and coconut cream in a small saucepan and heat until the sugar dissolves. Place in a bowl along with the tapioca and stir to combine.

3. 3

   Divide the mixture between 4 serving bowls and refrigerate for 30 mins, or until ready to serve. Top with sliced mango.

No additional tips available.