Mango Sago (Coconut Tapioca Pudding)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

6 cups water

⅓ cup small pearl tapioca

13 ½ ounces full-fat coconut milk

2 tablespoons honey (or maple syrup, for vegan)

½ teaspoon vanilla extract

⅛ teaspoon Diamond Crystal kosher salt

1 mango (peeled and diced)

¼ cup unsweetened toasted coconut flakes (optional)

Directions

Boil water in saucepan

Bring 6 cups of water in a large saucepan to a rolling boil over high heat.

Add the tapioca to the water

Once the water is boiling, pour in the tapioca.

Cook the tapioca

Lower the heat and maintain a simmer for 15 to 20 minutes or until the tapioca is translucent, stirring frequently to avoid sticking.

Drain the tapioca

Pour the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking.

Add the coconut milk pudding ingredients to the saucepan

Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt.

Make the coconut milk pudding

Bring the coconut milk to a boil over high heat, stirring occasionally to dissolve the honey and salt.

Stir in the cooked tapioca

Turn off the heat and stir in the cooked tapioca.

Chill the coconut milk sago

Transfer the contents to a sealed storage container. Cover and chill in the refrigerator for at least 2 hours.

Remove sago from fridge and cut up mango

When you’re ready to serve, take the coconut sago out of the fridge and give it a stir in case there’s a thin layer of hardened fat on the top and cut up a mango.

Assemble mango sago

Grab some glasses and layer the coconut sago and diced mango. Top with toasted coconut flakes and dig in!

Nutrition

• Calories: 333 kcal
• Total Fat: 24 g
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 3 g