It’s National Tapioca Day, June 28th! Celebrate by making your own tapioca pudding for dessert tonight. Try this tropical twist on tapioca for a sweet summer time treat.

My kids absolutely adore this version of tapioca pudding, the sweet mangos on top add just a bit of extra flavor that makes this pudding taste so good!

Tropical Tapioca Pudding

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Add to Shopping List This recipe is in your Shopping List

• CourseDessert

Servings

4

Servings 4

Tropical Tapioca Pudding Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseDessert Servings 4 Servings 4

Ingredients

• 1 3/4 cups unsweetened coconut milk
• 1/2 cup skim milk
• 1/4 cup instant tapioca pearls
• 1 tablespoon granulated sugar
• 1 teaspoon coconut extract
• 1 cup fresh mango diced

Servings:

Units:MetricUS Imperial

Instructions

1. In a medium saucepan, bring the unsweetened coconut milk and skim milk to a slow boil on medium heat. Stir constantly until milk begins to foam.

   
2. Pour in tapioca pearls and sugar, stir constantly in a full boil, about 5-10 minutes.

   
3. Remove from heat and stir in coconut extract. Cool for 3-5 minutes in saucepan.
4. Spoon pudding in 4- four ounce dishes. Top pudding with ¼ cup of diced mango. Add mint leaves for a garnish.

   
5. Serve immediately or keep chilled in the refrigerator for up to 2 days.

Recipe Notes