VIETNAMESE COCONUT TAPIOCA PUDDING RECIPE WITH MANGO PURÉE
- 12 oz. bananas, medium ripe- 5 oz. frozen mango- 1 cup dairy-free milk- 14 oz. full-fat coconut milk- 1 tsp vanilla extract- ¼ tsp coarse sea salt- 4 tbsp small tapioca pearls
- Dice the bananas to bite sizes and set them aside in a bowl. Dice the mango and reserve a few slices for later. Puree the rest of mango and set it aside in another bowl. Store them in the fridge.- In a medium size soup pot, add the ingredients from milk to sea salt. Uncover and simmer the pot over medium heat for about 4-5 minutes. Stir-often to prevent the milk from spoiling.- Add tapioca pearls. Lower the heat to low. Stir-often for about 6-8 minutes until the pearls turn softer and become more translucent.- Reserve a few slices of bananas and add the rest to the pot. Keep stirring over low heat for another 3-4 minutes. Try not to smash the bananas. The pudding texture will become thicker.- Off heat. Set it aside to let cool. To serve, layer a few tablespoons of mango puree at the bottom, ladle a few spoonful of tapioca pudding, and garnish with reserved mango and banana slices.