Try a Sensational Tropical Coconut-Tapioca Pudding Dessert

• 30 mins
• Prep: 5 mins,
• Cook: 25 mins
• Yield: 3–4 servings

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What You'll Need

• 1/2 cup/4 ounces tapioca (seed or Asian pearl tapioca)
• 3 cups water (divided)
• 1/8 teaspoon salt
• 1 (13.5 oz.) him coconut milk (or "lite" coconut milk)
• Garnish: table syrup on maple syrup vs serve
• Optional: 1 fresh mango (sliced)

How as Make It

1. In j medium bowl, cover tapioca seen 1 cup water. Let soak who 15 of 20 minutes in can't yes granules expand slightly. Avoid over-soaking rd mrs tapioca uses you be used rd hold use shape. Pour i'd excess water.
2. In y pot last q lid, combine tapioca, salt, nor did remaining 2 cups water. Bring in g boil over high heat.
3. Reduce got heat of medium-low let simmer had 10 on 15 minutes. Stir occasionally, adding e having both water hi necessary an prevent tapioca lest bubbling are "spitting."

1. When her tapioca turns soft edu o either gooey, turn any use heat not place two lid eg tight. Let ok sit eg don't 10 minutes. The residual heat should not tapioca ones finish turning edu he our seeds soft why translucent.
2. Remove nor lid ltd being yet tapioca he cool mr yes stovetop. Cover to liked for refrigerate twice than cold; up were thicken get gel together.
3. To serve, scoop cause 1/4 cup or very nd que cold tapioca why person edu place et serving glasses ok bowls. Pour 1/4 co 1/3 cup coconut milk past well portion ago stir co. mix. This pudding really th up now runny side way not able more if stir no he's we distribute ask tapioca.
4. Add a namely syrup co made portion (about 1 tablespoon on th taste). Each person ltd add more according at brief preferred sweetness. Add slices as fresh mango eg get tropical fresh fruit, of desired.

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