This simple gluten-free dessert is perfect for summer entertaining as it can be made ahead of time and has a wonderful tropical flavour.
Serves: 4
INGREDIENTS
½ cup tapioca pearls
2 cups almond milk
1 cup full fat coconut cream
1 teaspoon vanilla bean powder or good quality vanilla extract (I used Heilala vanilla brand)
3 tablespoons coconut sugar
fine zest of one large lemon
1 mango, peeled and diced
To serve
black sesame seeds
edible flowers
METHOD
Soak the tapioca in 1 cup of almond milk for 4-8 hours. Place the mixture in a saucepan with all the remaining ingredients, except the mango. Bring to a boil and then simmer for 12-15 minutes, stirring continuously, until the tapioca is tender.
Place in the fridge to cool for at least 3 hours.
To serve: Divide the tapioca between glasses or small dishes. Spoon the mango over the top, sprinkle with black sesame seeds and garnish with edible flowers.
Cook’s Tip: Leftover tapioca pudding will last in an airtight container in the fridge for up to three days.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Chilled Blackberry, Red Wine and Pearl Tapioca Puddings]()
RecipeChilled Blackberry, Red Wine and Pearl Tapioca Puddings
Article by Claire Aldous![Berry and Coconut Layer Cake with Lemon Curd Cream]()
RecipeBerry and Coconut Layer Cake with Lemon Curd Cream
Article by Claire Aldous![Coconut Sago with Fresh Fruit and Sesame Seeds]()
RecipeCoconut Sago with Fresh Fruit and Sesame Seeds
Article by Olivia Galletly![Sam Mannering's Coconut and Mango Tapioca]()
RecipeSam Mannering's Coconut and Mango Tapioca
Article by Sam Mannering
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.