Speedy Coconut Milk Tapioca Pudding with Mango

I absolutely love a good tapioca pudding, but sometimes the traditional method feels like a project. That’s why I created this speedy version using creamy coconut milk – it’s so much quicker and just as delicious. The tropical twist of fresh mango makes it feel like a special treat, even though it comes together in a flash. If you’re new to making pudding from scratch, don't be intimidated; this recipe is incredibly forgiving and requires minimal effort.

Ingredients

• 1/2 cup small pearl tapioca
• 2 cups unsweetened full-fat coconut milk
• 1/4 cup granulated sugar (or to taste)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 ripe mango, peeled and diced

Instructions

1. Rinse the tapioca pearls under cold water in a fine-mesh sieve.
2. In a medium saucepan, combine the rinsed tapioca pearls, coconut milk, sugar, and salt.
3. Let the mixture sit for 5 minutes to allow the tapioca to hydrate slightly.
4. Place the saucepan over medium heat and cook, stirring frequently with a whisk, until the tapioca pearls become translucent and the pudding thickens, about 10-15 minutes. Be careful not to scorch the bottom.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Pour the tapioca pudding into individual serving bowls.
7. Top each bowl with the diced fresh mango.
8. Serve warm or chilled.