Dairy & Egg Free Tapioca Pudding with Mango
A light and refreshing tapioca pudding made with coconut milk and fresh mango, ideal as a dairy and egg-free breakfast option.
Ingredients
- 1/2 cup Small pearl tapioca
- 2 cans Coconut milk
- 1 cup Water
- 1/4 cup Sugar
- 1 teaspoon Vanilla extract
- 1 large Mango
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the tapioca pearls in a sieve.
- 2In a saucepan, combine the tapioca pearls, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the tapioca pearls are translucent and the pudding has thickened, stirring occasionally.
- 3Stir in the sugar and vanilla extract.
- 4Let the pudding cool slightly.
- 5Peel and dice the mango into small pieces.
- 6Spoon the tapioca pudding into bowls and top with the diced mango.
- 7Serve chilled or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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