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Coconut Sago with Mango (gluten free)

This is a coconut tapioca pudding with fresh mangos
Print Recipe
Course Dessert
Cuisine Asian

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.
Keyword Coconut, dessert, mango, pearls, pudding, tapioca