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
- 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.
- Over medium heat, stir almost constantly until pudding comes to a rapid boil. Make sure the palm sugar dissolves completely.
- Remove from heat and let sit, uncovered, for 20 minutes. Stir tapioca 2-3 times.
- 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)