Coconut Sago with Mango (gluten free)
This is a coconut tapioca pudding with fresh mangos
Equipment
- 1 large pot
- 1 Medium pot
Ingredients
- 6 cups water
- 1/3 cup tapioca, small pearls
- 13.5 oz coconut milk (full fat preferred)
- 2 tbs sugar (can use maple syrup)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 mango, peeled and diced
Optional toppings: shredded unsweetened coconut flakes or sliced raw almonds
Instructions
- Using large pot, bring 6 cups of water to a boil, then add the small tapioca pearls and simmer on low heat for about 15-20 minutes or until pearls are translucent.Make sure to stir frequently.
- Strain the tapioca and run under cold water, then set aside.
- Using same or medium pot under medium high heat, bring the coconut milk, vanilla, sugar and salt to a gentle boil until sugar is dissolved. Remove from heat and pour the strained tapioca into the pot and stir.
- Serve in bowls topped with mango and optional topics of shredded coconut and/or almonds. You can serve warm or cold.
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