Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

Here is what you need:

• 1 cup water
• 1 cup plant-based milk
• 2 cups coconut milk
• 1 tsp vanilla extract
• 3 cardamom pods
• 3/4 cups small tapioca pearls
• 2 large mangoes
• 2 passionfruits
• 2 tbs sesame seeds
• 2 tbs unsweetened coconut flakes
• 1 pinch of salt

Here is what you do:

1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

• 1 tasse d’eau
• 1 tasse de lait végétal de votre choix
• 2 tasses de lait de coco
• 1 c. à café d’extrait de vanille
• 3 gousses de cardamom
• 3/4 tasse de petite perle de tapioca
• 2 mangues bien mûres
• 2 fruits de la passion
• 2 c. à table de graines de sésame
• 2 c. à table de noix de coco rapée sans sucre
• 1 pincée de sel

Voici comment préparer ce dessert:

1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!