Vegan Mango Tapioca Pudding Recipe
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INGREDIENTS
Tapioca:
- ⅓ cup/65 grams small tapioca pearls
- 2 cans (27 fl oz)/800 grams coconut milk,
- ½-⅓ cup/65-100 grams sugar
- 1 cup/240 milliliters natural passion fruit juice, strained
Toppings:
- Mango puree, fresh or frozen mango blended into a puree
- Fresh mango, diced
- Coconut chips
- Mint leaves
INSTRUCTIONS
- Place the tapioca pearls in a pot or bowl, cover with water, and soak for about an hour.
- Drain the tapioca using a fine sieve and rinse under running water.
- In a pot, combine the tapioca pearls, coconut milk, and sugar. Stir well and bring to a boil over low heat. Reduce the heat and cook for about 15 more minutes, stirring occasionally with a wooden spoon to prevent sticking. The tapioca is ready when soft but still retains its round texture.
- Taste to check sweetness, adding more sugar if necessary. Remove from heat and stir in the passion fruit juice. Divide the mixture evenly into cups, cover, and refrigerate for at least 4 hours or overnight.
- Before serving, top each portion with mango puree, diced mango, and sweetened coconut flakes. Garnish with mint leaves if desired.
RECIPE NOTES
- You can substitute the mango with a berry puree.
- In a pot, bring 10.6 oz (300 grams) of frozen berries and 1/4 cup (50 grams) of sugar to a boil. Cook for about 5-10 minutes until slightly thickened.
- Add 1 tablespoon/8 grams of cornstarch diluted in 2 tablespoons (30 milliliters) of water. Whisk continuously while cooking until the mixture thickens. Remove from heat. If desired, you can blend the puree to a smooth consistency.
MY NOTES
FAQ
What makes this mango tapioca pudding recipe vegan?
This mango tapioca pudding recipe is vegan because it uses coconut milk instead of dairy milk, and no animal products like eggs or gelatin are involved. The sweetness comes from plant-based sugar, and the toppings include fruits like mango and coconut flakes, which are naturally vegan. This recipe aligns with a vegan diet by avoiding all animal-derived ingredients, making it a delicious and satisfying dessert option for those following a plant-based lifestyle.
Can I use any other plant-based milk instead of coconut milk?
You can use other plant-based milk like almond milk, soy milk, or oat milk instead of coconut milk. However, coconut milk provides a rich and creamy texture that complements the tapioca pearls and mango flavors well. If you choose a different plant-based milk, the texture and flavor might be slightly different, but it will still be a delicious vegan dessert. Adjust the sweetness and cooking time as needed based on the milk you use.
How long does it take for the tapioca pearls to cook?
Tapioca pearls typically take about 15 minutes to cook once the mixture reaches a boil. Before cooking, it’s important to soak the pearls for about an hour to soften them. After soaking, the cooking process involves simmering the tapioca in coconut milk and sugar, stirring occasionally to prevent sticking. The pearls are ready when they are soft but still hold their round shape. Cooking times can vary slightly depending on the size of the pearls and the heat level.
Can I make this mango tapioca pudding recipe pudding ahead of time?
You can make this mango tapioca pudding recipe ahead of time. In fact, it’s recommended to refrigerate the pudding for at least 4 hours or overnight to allow it to set and for the flavors to meld. Preparing it ahead of time makes it an easy dessert option for entertaining or meal prep. Just be sure to cover the pudding well to prevent it from absorbing any odors from the fridge. Add the toppings like mango puree and coconut flakes just before serving for the best texture and flavor.
What can I use as a substitute for mango?
If mango isn’t available or preferred, you can substitute it with a berry puree made from frozen or fresh berries like strawberries, raspberries, or blueberries. The tartness of berries pairs well with the creamy tapioca pudding, offering a different but equally delightful flavor profile. To make the berry puree, cook the berries with sugar and a bit of cornstarch until thickened, then blend until smooth. This substitution allows for variety while still keeping the dessert vegan and delicious.
Is this mango tapioca pudding recipe gluten free?
Yes, this mango tapioca pudding is naturally gluten free. Tapioca pearls are made from cassava root, which is gluten free, and the other ingredients like coconut milk, sugar, and mango are also free from gluten. This makes it a great dessert option for those with gluten sensitivities or celiac disease. Just ensure that all ingredients, especially any added toppings or sweeteners, are certified gluten free to avoid cross-contamination.
How should I store leftover mango tapioca pudding?
Store leftover mango tapioca pudding in an airtight container in the refrigerator. It will keep well for 3-5 days. Before eating, give the pudding a good stir, as the tapioca pearls might have absorbed some liquid, thickening the mixture further. If it becomes too thick, you can add a splash of coconut milk or water to loosen it up. Add fresh toppings like mango puree and coconut flakes just before serving to maintain their texture and flavor.
Can I freeze this mango tapioca pudding?
Freezing a mango tapioca pudding is not recommended because the texture of the tapioca pearls can change when frozen and thawed, becoming mushy or grainy. The coconut milk might also separate during freezing, leading to a less desirable texture. If you have leftovers, it’s best to store them in the refrigerator and consume them within a few days. For the best taste and texture, enjoy the pudding fresh or after refrigerating it for up to 5 days.
How do I adjust the sweetness of the mango tapioca pudding?
You can easily adjust the sweetness of this pudding to suit your taste. During cooking, start with the lower amount of sugar (⅓ cup) and taste the mixture once the tapioca pearls have softened. If you prefer a sweeter dessert, gradually add more sugar until it reaches your desired sweetness. Remember that the toppings like mango puree and sweetened coconut flakes will also add sweetness, so consider this when adjusting the sugar level in the pudding itself.
What are some other toppings I can use?
Besides mango puree, you can experiment with a variety of toppings to customize your tapioca pudding. Some popular options include fresh berries, sliced bananas, passion fruit pulp, chopped nuts like almonds or pistachios, and even a drizzle of maple syrup or agave nectar. For added texture, try sprinkling granola or toasted coconut on top. These alternatives can enhance the flavor and presentation of the pudding, making it a versatile and enjoyable dessert.
