A classic treat with a fruity twist
Serve this tapioca pudding warm or chilled.
Just because it’s January, that doesn’t mean we’re giving up dessert. That said, we are cutting back slightly on the saccharine. Enter this creamy, large-pearl tapioca pudding, naturally sweetened by swirls of puréed fresh mango and topped with a cowlick of toasted coconut. The finished pudding (delicious warm or chilled) loiters on the cusp of sweet, making it a good recipe for both breakfast and dessert.
Mango-Coconut Tapioca Pudding
Yield: 4 servings
20 minutes (plus overnight refrigeration)
1½ cups unsweetened large flaked coconut
2½ cups whole milk
½ cup large-pearl tapioca
1 ripe mango
2½ tablespoons granulated sugar, plus more to taste
¼ teaspoon vanilla extract
1/8 teaspoon coconut extract (optional)
1/8 teaspoon kosher salt