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Use Up That Can of Coconut Milk With This Tapioca Pudding Recipe

Coconut Tapioca Pudding With Mango
That can of coconut milk is calling your name—answer it with this luscious tapioca pudding recipe that blends in mango for tropical sweetness.

What You’ll Need

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  • small pearl tapioca ( 1/3 cup )
  • coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups) ( 2 1/2 cups )
  • egg yolk ( 1 )
  • granulated sugar ( 1/3 cup )
  • table salt or a heaped 1/4 teaspoon sea salt ( 1/4 teaspoon )
  • vanilla extract or the seeds from a 1-inch segment of vanilla bean ( 1/2 teaspoon )
  • very ripe mango, peeled, pitted and roughly chopped ( 1 )
  • granulated sugar (optional) ( 2 teaspoons )
  • of fresh lime juice ( A squeeze or two )
Ready to make? Find out how onsmitten kitchen