- 1 cup mini tapioca pearls
- 10 cups water
- 2 cans 400ml coconut milk
- 1 1/2 cups raw sugar
- 1 mango, sliced into thin strips
INSTRUCTIONS:
- Boil 10 cups of water. When rapidly boiling, add the tapioca pearls and continue to boil.
- Once the tapioca pearls are half way through cooking - the outside part of the pearls are transparent but the middle part is still white, turn the heat to low and simmer the pearls until cooked through, stirring occasionally to prevent from sticking to the bottom. This can take from 30-45 minutes on simmer.
- Drain the cooked tapioca pearls through a sieve under cold running water. Set aside.
- In a medium sized pot, boil the coconut milk then add the sugar, stirring to make sure the sugar has dissolved. Simmer until the sauce thickens slightly.
- Add the tapioca pearls and stir distribute the pearls throughout.
- If the sauce looks too much, scoop some of the sauce into a bowl and set aside. The pudding should have enough sauce to tapioca pearl. Reserve the extra coconut milk mixture.
- Transfer to a pyrex or dish and chill in the refrigerator overnight, or 8 hours.
- Top the pudding with the mango strips and served.
Source: Adobo Down Under
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