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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
- 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.
- This recipe was entered in the contest for Your Best Recipe with Beans