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Coconut and Tapioca Pudding

This recipe comes from Luna Paige Smith’s incredible book, Nourished: The Art of Eating and Living Well

Coconut and Tapioca Pudding
Coconut and Tapioca Pudding
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  1. 1 cup small tapioca pearls
  2. 1 can of coconut milk
  3. 3 ½ cups water
  4. large pinch of sea salt
  5. ½ cup of maple syrup
  6. 2-3 ripe mangos, peeled and diced
  1. Cover the tapioca with lukewarm water for 15-20 minutes until granules expand and soften. Drain in a mesh strainer. Place tapioca, salt and water in a pot over high heat and bring to a boil stirring occasionally.
  2. When tapioca turns soft and a little gooey, switch off the heat and cover for 10 minutes. Stir in coconut milk and maple syrup. Allow to cool, then cover and chill for at least an hour. Spoon tapioca into small bowls and crown each serving with fresh mango.
Adapted from Nourished: The Art of Eating and Living Well
Healthy Zen

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