HOUSE OF ASIA
See the recipe
Coconut Tapioca and Mango Pudding
What can you make with coconut milk, mango pulp, and tapioca? Delicious pudding, of course! See how they made it! Culinary Practice.
Ingredients
- 400 ml Coconut milk 5-7% House of Asia
- 1 cup Tapioca Pearls QF Quality Food
- 450 gr Alphonso mango pulp without added sugar QF Quality Food
- 900 ml of water
- 5 tablespoons of erythritol
- a piece of cinnamon bark
- 5-6 cloves
- half a teaspoon of ground cardamom
- decoration: e.g. freeze-dried raspberries
A method of preparing
- Pour the water and milk into a pot. Add the tapioca and erythritol. Add the spices: cinnamon, cloves, and cardamom. Set aside for 30 minutes.
- Place the pot on the stove and bring to a boil. Reduce the heat (flame) and cook for about 20-25 minutes, stirring occasionally to prevent the tapioca from sticking to the bottom of the pot.
- The tapioca balls should be translucent by now. Cook for a few more minutes if necessary.
- Set aside to cool. The pudding thickens as it cools, so it's best to transfer it to bowls, glasses, or jars.
- Place 3-4 tablespoons of mango pulp on top of the tapioca layer. Garnish with freeze-dried raspberries, mint, nuts, sesame seeds, or coconut flakes.
TIP: You can change the liquid proportions and use two cans of 5-7% coconut milk and 500 ml of water for this amount of tapioca. Instead of spices, add vanilla paste or fresh vanilla seeds.
You can buy our products here
Thailand 
15-30 minutes 
Fruits 
