Coconut mango tapioca pudding

Summer deserts need to be light and refreshing, here a cooling pudding for all ages. If you don't have mango available, use peaches, straberries 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 form of flakes and powders, although it’s 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 know, I’ll provide you with an amazing tropical pudding recipe! 

Ingredients- serve 4

• 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 syroup 
• 1 tsp lemon juice.
• 1 tsp of lemon zest
•  
  Toppings:
• Mint
• fresh mangos cubes or any fruit you are working with.

Instructions

1. Heat up the coconut milk in a small sauce pan over medium heat.
2. Add in the tapioca pearls, maple syrup and vanilla extract. Bring to a simmer and then reduce the heat to low. Cook for about 15 minutes, stirring frequently (until 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. Store both, the pudding and puree, in an air-tight container for 4-5 days.