Cooktop Cove: Got this from my grandma and it's still my top choice!
By Holly Owens
Imagine coming home after a long, busy day to the comforting aroma of a warm, sweet dessert waiting just for you. This Coconut Mango Tapioca Pudding is a delightful treat that brings a bit of tropical sunshine into your Midwest kitchen. It's creamy, silky, and infused with the exotic sweetness of mango and coconut. Perfect as an easy-to-make, crowd-pleasing dessert, this pudding is sure to be a hit with your family and friends. Plus, it takes almost no effort with the help of a slow cooker!
This Coconut Mango Tapioca Pudding pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also add a sprinkle of toasted coconut flakes on top for some extra crunch. For a full-fledged tropical experience, consider serving it alongside a fresh fruit salad featuring pineapple, kiwi, and berries. It's perfect for a light, yet satisfying dessert after a hearty meal.
Slow Cooker Coconut Mango Tapioca Pudding
Servings: 6
Ingredients
1/2 cup small pearl tapioca
1 can (14 ounces) coconut milk
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1 ripe mango, peeled and diced
Directions
1. Rinse tapioca pearls under cold water until the water runs clear.
2. In your slow cooker, combine the tapioca pearls, coconut milk, whole milk, and sugar. Stir well to mix.
3. Cover and cook on low for 2 to 3 hours, stirring occasionally, until the tapioca pearls are translucent and tender.
4. Once the tapioca is cooked, stir in the vanilla extract.
5. Gently fold in the diced mango, distributing it evenly throughout the pudding.
6. Serve warm or refrigerate and serve chilled.
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