Coconut Tapioca Pudding With Mango And Roasted Mung Beans

Name: Coconut Tapioca Pudding With Mango And Roasted Mung Beans
Ingredients: 13.5 ounces coconut milk (1 can); 3/4 cup almond milk; 1/4 cup water; 3 tablespoons small pearl tapioca (not instant)*; 1 egg, beaten; 3 tablespoons Coconut or palm sugar; 1 pinch salt; 1 mango; 2-3 tablespoons dry roasted mung beans

9 ingredients

4 steps

Ingredients

13.5 ounces coconut milk (1 can)
3/4 cup almond milk
1/4 cup water
3 tablespoons small pearl tapioca (not instant)*
1 egg, beaten
3 tablespoons Coconut or palm sugar
1 pinch salt
1 mango
2-3 tablespoons dry roasted mung beans

Directions

1

Follow any instructions provided for the size of tapioca you are using. Using minute (not instant) tapioca, whisk together all ingredients (minus the mango and beans) in a medium saucepan and let sit for 5 minutes.
2

Over medium heat, stir almost constantly until pudding comes to a rapid boil. Make sure the palm sugar dissolves completely.
3

Remove from heat and let sit, uncovered, for 20 minutes. Stir tapioca 2-3 times.
4

Tapioca pudding is ready to eat (warm or cold). Slice mango how you like and add approximately 1 teaspoon of mung beans to each bowl. Serve.