Ingredients
Method
- Add the water to a large pot and bring it to a boil over high heat.
- Once the water is boiling, reduce the heat slightly and add the tapioca pearls. Stir briefly to prevent sticking.
- Let the pearls cook for 15 minutes. Once the pearls are mostly translucent with a few white specks in the center, turn off the heat. Cover the pot and let the pearls sit for 10 to 15 minutes.
- Drain the pearls and rinse them under cold water. Submerge the pearls in a large bowl of cold tap water to help cool them quickly and reduce stickiness. Let them sit while you prepare the other ingredients.
- In a saucepan, add the whole milk, coconut milk, and 1 tablespoon of honey. Bring to a boil over medium heat, stirring occasionally. Once it reaches a boil, turn off the heat and let it cool for 5 to 10 minutes.
- Peel and slice the mangoes. Cut the flesh into cubes, then use your fingers to push the cubes out of the skin. Add the mango to a blender with the cooled milk mixture. Blend until smooth.
- Pour the mango puree into a large bowl.
- Drizzle 1 ½ tablespoons of honey over the cooled tapioca pearls and toss gently to coat.
- Add the tapioca pearls to the mango puree and stir to combine. Then, fold in the remaining mango chunks and sliced strawberries. Stir well and taste. If desired, add more honey to adjust sweetness.
- Cover and refrigerate the pudding for at least 2 hours before serving.
Nutrition
Notes
This mango tapioca pudding is a perfect way to cool down on a warm summer day. Enjoy it chilled with some sliced strawberries or tropical fruits like longan or lychee for an extra burst of flavor!