Ingredients
Scale
- 8 cups (1.9L) water
- 3/4 cup (155g) small tapioca pearls
- 1 cup (235ml) whole or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey (divided, can sub with sugar or maple syrup)
- 3 medium-sized mangoes (about 775 to 800 grams)
- 1 cup sliced strawberries
Instructions
- Bring the water to a boil in a large pot. Add the tapioca pearls and cook according to the package directions until they become translucent. Drain and rinse with cold water.
- While the tapioca is cooking, peel and chop the mangoes. Place the mango pieces in a blender and puree until smooth, adding honey for extra sweetness if desired.
- In a large bowl, mix the cooked tapioca pearls with the milk, coconut milk, and half of the honey. Stir well. Fold in the mango puree until smooth. Adjust sweetness by adding more honey if needed.
- Serve chilled in small bowls or dessert cups, topped with sliced strawberries and optionally garnished with mint leaves.
Notes
Soak the tapioca pearls in water for at least 30 minutes before cooking. Use ripe mangoes for the best flavor and adjust sweetness according to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg