Coconut Mango Tapioca Pudding

Summer desserts need to be light and refreshing. Here is a cooling pudding for all ages. If mangos are not available, use peaches, strawberries or any fresh fruit in season. Consider fruits that alleviate Pitta dosha like pineapple, peaches and pears.

Tapioca is a starch extracted from the cassava root, native to the North Brazilian area. It can be found in the form of flakes and powders, but it is most commonly available in the form of little round pearls. I’ll also try to come up with a healthy recipe for the amazing tapioca
crepes that you can find all over Brazil, but for now, I’ll provide you with an amazing tropical pudding recipe! 

Ingredients for 4 servings:

• For the pudding:
• ¼ cup tapioca pearls 
• 1½ cups coconut milk 
• ⅛ cup maple syrup
• 1 tsp vanilla extract 
• 
  For the puree:
• 1 ripe mango
• 1 tsp fresh lime juice
• ⅛ cup coconut milk
• 1 tsp coconut sugar or maple syrup 
• 1 tsp lemon juice
• 1 tsp lemon zest
•  
  Toppings:
• Mint
• fresh mango cubes or any choice of fruit

Instructions:

1. Heat up the coconut milk in a small saucepan over medium heat.
2. Add in the tapioca pearls, maple syrup and vanilla extract. Bring to a simmer, then reduce the heat to low. Cook for about 15 minutes, stirring frequently (until the tapioca pearls are cooked). The tapioca pudding should have the consistency of a thick gravy.
3. Transfer the pudding into a bowl and place in the fridge for about 1 hour.
4. In the meantime, place all the ingredients for the puree in a high-speed blender and blend until you got a smooth puree. Serve on top of the pudding and top with fresh mint leaves!
5. The pudding and puree can be stored 4-5 days in an airtight container.

Note:

If you use grated yuca, blanch it for 3 minutes, then rinse and drain, and cook as above.