Coconut Tapioca Pudding With Mango And Roasted Mung Beans

• 13.5 ounces coconut milk (1 can)
• 3/4 cup almond milk
• 1/4 cup water
• 3 tablespoons small pearl tapioca (not instant)*
• 1 egg, beaten
• 3 tablespoons Coconut or palm sugar
• 1 pinch salt
• 1 mango
• 2-3 tablespoons dry roasted mung beans

1. Follow any instructions provided for the size of tapioca you are using. Using minute (not instant) tapioca, whisk together all ingredients (minus the mango and beans) in a medium saucepan and let sit for 5 minutes.
2. Over medium heat, stir almost constantly until pudding comes to a rapid boil. Make sure the palm sugar dissolves completely.
3. Remove from heat and let sit, uncovered, for 20 minutes. Stir tapioca 2-3 times.
4. Tapioca pudding is ready to eat (warm or cold). Slice mango how you like and add approximately 1 teaspoon of mung beans to each bowl. Serve.

coconut milk, almond milk, water, pearl tapioca, egg, coconut, salt, mango, beans

Taken from food52.com/recipes/33509-coconut-tapioca-pudding-with-mango-and-roasted-mung-beans (may not work)