Vietnamese Mango Coconut Tapioca Pudding

Vietnamese · Summer · 60 min · Serves 4 · By Lesapor Test Kitchen

Embrace the tropical flavors of Vietnam with this simple mango and coconut tapioca pudding. Perfect for a summer treat, this dessert combines creamy coconut milk with the natural sweetness of ripe mangoes. It's easy to make and wonderfully cooling for hot days.

Ingredients

• 1/2 cup small tapioca pearls
• 1 can (400 ml) coconut milk
• 2 cups water
• 1/2 cup sugar
• 2 ripe mangoes, peeled and diced
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Mint leaves, for garnish

Method

1. In a medium pot, bring 2 cups of water to a boil. Add the tapioca pearls, reduce the heat to medium-low, and cook for 15 minutes, stirring occasionally to prevent sticking.
2. Drain the tapioca pearls and rinse them under cold water to remove excess starch. Set aside.
3. In the same pot, combine the coconut milk and sugar. Cook over medium heat, stirring until the sugar is dissolved.
4. Add the cooked tapioca pearls to the coconut milk mixture. Stir in the vanilla extract and a pinch of salt. Cook for 5 more minutes, stirring gently.
5. Remove from heat and let cool slightly. Fold in the diced mangoes.
6. Transfer the pudding into serving bowls and chill in the refrigerator for at least 30 minutes.
7. Garnish with mint leaves before serving. Enjoy chilled.