Ingredients
Scale
- 8 cups (1.9L) water
- 3/4 cup (155g) small tapioca pearls
- 1 cup (235ml) whole or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey (divided; can sub with sugar or maple syrup)
- 3 medium-sized mangoes (about 775 to 800 grams)
- 1 cup sliced strawberries
Instructions
- In a large pot, bring 8 cups of water to a boil. Add the small tapioca pearls and cook, stirring frequently, for about 15 to 20 minutes, or until they become translucent. Drain and rinse under cold water. Set aside.
- Peel and chop the mangoes, reserving some mango pieces for serving later. Blend the remaining mango pieces until smooth.
- In a pot, combine the cooked tapioca pearls, milk, coconut milk, and 2 tablespoons of honey. Heat over medium heat until warm. Stir in the mango puree and mix until fully combined. Taste and adjust sweetness with the remaining honey if needed.
- Serve in bowls or glasses and top with reserved mango pieces and sliced strawberries. Enjoy warm or chilled.
Notes
Rinse tapioca pearls after cooking to prevent sticking. Choose ripe mangoes for the best flavor. Adjust sweetness to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg