Thai Tapioca Pudding with Mango (Dairy-Free)
A creamy and comforting Thai-inspired tapioca pudding made with coconut milk and topped with fresh, sweet mango. A dairy-free dessert that's both satisfying and refreshing.
Ingredients
- 1/2 cup Small Tapioca Pearls
- 2 cups Coconut Milk
- 2 cups Water
- 1/3 cup Coconut Sugar
- 1 pinch Pinch of Salt
- 1/2 teaspoon Vanilla Extract
- 1 large, diced Fresh Mango
- 1 tablespoon Toasted Sesame Seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the tapioca pearls in a fine-mesh sieve under cold water.
- 2In a medium saucepan, combine the tapioca pearls, coconut milk, water, coconut sugar, and salt. Bring to a boil over medium heat, then reduce heat to low and simmer, stirring frequently, for 20-25 minutes, or until the tapioca pearls are translucent and the pudding has thickened.
- 3Stir in the vanilla extract.
- 4Remove from heat and let cool slightly.
- 5Divide the pudding among serving bowls. Top with diced mango and toasted sesame seeds.
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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