| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Cook: | 40 min |
Instructions
- Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.
Reviews
Mine came out like soup. Was it supposed to be that way? I double checked all quantities, and my measurements were good. Ive never made tapioca so I wasn’t sure what to expect as it was cooking. It was tasty though. Just sweet tasty soup.
I just had small pearl tapioca and went for it anyway. It didn’t come out anywhere near sweet enough, so I added more sugar and some jam.
What I ended up with was good anyway, it wasn’t a wreck. But I would recommend using the large pearl tapioca – in mine, you really don’t end up with actual tapioca pearls. And maybe the sweetness would balance out with the right product.
Excellent
A great dessert for a dairy free family! This is a simple but delicious dessert for the whole family. It had the essence of coconut without the taste being overpowering. Think of the tropics. The mango added another layer of flavor, and added to the overall texture. Great job Food Network!
I followed the recipe exactly and my tapicoa still had a crunchy bite to it. I am going to remake later today after I find another way to cook the tapioca. The flavor was great and that’s why I will be attempting to make it properly.
I want to make this but is it necessary to have the larger variety of tapioca pearls?