Mango Sago (Coconut Tapioca Pudding)
Mango sago, an Asian-inspired tropical chilled treat, combines creamy coconut tapioca pudding and sweet and tangy mango chunks in an irresistible paleo and vegan-friendly dessert!
Servings: 4
Ingredients
- 6 cups water
- ⅓ cup small pearl tapioca
- 13.5 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
Instructions
- Bring 6 cups of water in a large saucepan to a rolling boil over high heat.
- Once the water is boiling, pour in 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.
- Pour the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking.
- Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt.
- Bring the coconut milk to a boil over high heat, stirring occasionally to dissolve the honey and salt.
- Turn off the heat and stir in the cooked tapioca.
- Transfer the contents to a sealed storage container. Cover and chill in the refrigerator for at least 2 hours.
- 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.
- Grab some glasses and layer the coconut sago and diced mango. Top with toasted coconut flakes and dig in!
Video
Notes
- You can make the coconut tapioca pudding up to 4 days in advance and keep it in a sealed container in the fridge.
- Although mangos are my favorite fruit to eat with sago, I also like to serve it with fresh berries or sliced stone fruit. And when I’m too lazy to wash and cut up fruit, I top the sago with frozen fruit!
Nutrition
Calories: 333kcal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Fiber: 2g | Sugar: 17g