Coconut Tapioca Pudding with Mango and Roasted Mung Beans

February  2, 2015
0 Ratings
  • Serves 6-8
Author Notes

This is a naturally gluten-free and dairy-free dish and variations of it are found all over Southeast Asia. While visiting my brother in Thailand in 2014 I tasted everything I could. I tried every fruit, rice dish, bean, meat, noodle... you get the idea. I came away with a desire to recreate as many dishes as I could, starting with my favorite dessert: coconut pudding.
Dried and roasted Mung Beans bring a whole new level of a flavor and crunch to tapioca pudding. I used small pearl tapioca for this recipe, but it works with medium-sized pearls too. Dry roasted mung beans (not dried mung beans) are available at most Asian supermarkets. —Rebecca at Salts Kitchen

What You'll Need
  • 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.
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