Mango Tapioca Pudding

Time: 25 min + chilling  Serves: 4

Ingredients – Pudding

• 30 g freeze-dried mango, chopped
• ½ cup small tapioca pearls
• 2½ cups coconut milk
• ⅓ cup sugar
• 2 egg yolks
• 1 tsp vanilla
• Pinch of salt
• Zest of 1 lime

Ingredients – Sauce

• 15 g freeze-dried mango
• ¼ cup water
• 2 tbsp honey
• Juice of ½ lime

Method

1. Soak tapioca 30 minutes; drain.

2. Simmer with coconut milk, sugar and salt for about 15 minutes.

3. Whisk yolks, then stir in a little hot mixture. Return to the pan and cook briefly to thicken.

4. Remove from heat. Add mango and zest.

5. Portion and chill at least 2 hours.

6. For the sauce, simmer all ingredients 4–5 minutes until lightly thickened.

7. Spoon over the cold pudding.

Notes

• Add the hot liquid gradually to the yolks for a smooth finish.
• The pudding sets further as it chills.