Ingredients

The following ingredients have 8 Servings
  • 1/3 cup tapioca pearls
  • 2 cups coconut milk (canned)
  • 1/2 cup + 2 tablespoons coconut cream (or additional coconut milk)
  • 1/2 cup + 2 tablespoons granulated sweetener of choice (I used erythritol)
  • 1 teaspoon vanilla extract
  • 1 cup mango (pureed, to serve, optional)

Instruction

  • In a small bowl, combine the tapioca pearls with coconut milk and coconut cream and let it sit for 30 minutes, for the pearls to thicken.
  • Transfer the mixture into a small saucepan. Add the granulated sweetener and place it over medium heat. Once it begins to simmer, reduce it to low and gently stir it for 10-15 minutes, before removing from the heat. Whisk in the vanilla extract.
  • Distribute the pudding mixture amongst eight small glasses and refrigerate for at least 4 hours.
  • Before serving, blend your mango and spread over the top of each pudding.