Coconut Mango Pudding
Ingredients
- 1 can (400ml) Pinto’s Pride creamy coconut milk
- 2 ripe mangoes, peeled and diced
- 1/4 cup sugar (adjust according to taste)
- 1/4 cup water
- 1/4 cup tapioca pearls
- 1 teaspoon vanilla extract
- pinch of salt
- Fresh mint leaves for garnish (optional)
In a medium saucepan, bring water to a boil. Add tapioca pearls and cook according to package instructions until they are translucent, stirring occasionally to prevent sticking. Once cooked, drain and set aside. In a blender, combine diced mangoes, sugar, and a pinch of salt. Blend until smooth. Set aside. In a separate saucepan, pour the creamy coconut milk and bring it to a gentle simmer over medium heat. Stir in the mango puree and cooked tapioca pearls. Cook for an additional 2-3 minutes, stirring constantly. Remove the saucepan from heat and stir in vanilla extract. Let the mixture cool for a few minutes. Transfer the pudding mixture into serving bowls or glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and chilled. Once chilled, garnish with fresh mint leaves if desired. Serve cold and enjoy the creamy and tropical flavors of coconut and mango!
