Coconut tapioca pudding with mango

Coconut tapioca pudding with mango (yezhi ximi lu) is a popular dessert in Hong Kong and southern Chinese dessert restaurants: tiny translucent tapioca pearls in creamy coconut milk with fresh mango. Cooling, silky and simple.

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Method

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1. Rinse the tapioca in cold water and drain.
2. Bring the water and half the coconut milk to the boil, add the tapioca and cook over low heat for 15–20 minutes, stirring often, until the pearls turn translucent. ⏱ Timer: 15 min
3. Add the honey, salt and vanilla and cook for 2 more minutes.
4. Take off the heat and stir in the remaining coconut milk.
5. Let it cool until lukewarm and divide among glasses or bowls.
6. Top with the mango cubes and serve chilled.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Stir often, as tapioca sticks easily.
• Use small tapioca pearls; large ones need longer cooking.
• Add the mango right before serving.
• Keeps in the fridge for 2 days; loosen with a little coconut milk before serving.

Frequently asked questions

What is tapioca?

Starch from the cassava root which becomes translucent and chewy pearls when cooked.

Is it vegan?

Yes, with coconut milk and maple syrup.

Similar recipes

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• Mango sticky rice · Southeast Asian
• Mango coconut chia pudding · Indian
• Mango lassi chia cream · Indian
• Es campur (mixed iced fruit dessert) · Southeast Asian

More chinese ideas

• Red bean oat balls (hóngdòu energy balls)
• Sweet mung bean soup (lǜdòu tāng)
• Black sesame and date cookies
• Poached pear with goji berries
• Almond milk pudding (xìngrén dòufu)
• Sweet potato sesame balls (baked with little oil)
• Matcha yogurt bars (frozen)
• Chestnut oat bars

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