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Mango Tapioca Pudding

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Calories 150 kcal

Ingredients
  

  • 1/2 cup small tapioca pearls
  • 2 cups plant-based milk such as almond milk, coconut milk, or soy milk
  • 1/4 cup maple syrup or sweetener of choice
  • 1 ripe mango, peeled and diced
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Fresh mint leaves (for garnish, optional)

Instructions
 

Cook Tapioca

  • In a medium saucepan, soak the tapioca pearls in water for 30 minutes. Drain and rinse them under cold water.
    1/2 cup small tapioca pearls
  • In the same saucepan, combine the soaked tapioca pearls, plant-based milk, sweetener, and salt. Stir well to combine.
    2 cups plant-based milk such as almond milk, coconut milk, or soy milk, 1/4 cup maple syrup or sweetener of choice, Pinch of salt
  • Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it cook, stirring frequently, for about 15-20 minutes or until the tapioca pearls are translucent and soft.
  • Once the tapioca pearls are cooked, remove the saucepan from the heat. Stir in the vanilla extract and let the pudding cool for a few minutes.
    1/2 teaspoon vanilla extract
  • Transfer to food processor or blender. Add diced mango. Blend until smooth and creamy.
    1 ripe mango, peeled and diced

Cool

  • Transfer the pudding to individual serving dishes or a large bowl. Cover with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming.
  • Refrigerate the tapioca pudding for at least 2 hours or until chilled and set.
  • Serve the plant-based tapioca pudding chilled, add mango topping
    Fresh mint leaves (for garnish, optional)