Tapioca is a starch that is extracted from the cassava root. Processing of the cassava root to extract toxins results in a diluted liquid which is dehydrated and shaped into pearls. Tapioca is most commonly known for it’s use in the ground variety which is known as arrowroot. Arrowroot is used extensively as a thickening […]
What's In It?
- ½ C Tapioca
- 2 C Milk (any)
- ¼ C Coconut sugar
- 1 Mango
- 1 Lime, juiced
- ¼ C Coconut flakes
Let's Get Cooking
- Place milk, tapioca and sugar in a medium saucepan and stir over medium heat until the tapioca is translucent and cooked through. The mixture will become thick and gelatinous.
- Divide the tapioca mixture between ramekins or cups and refrigerate until cooled and set. This should take no longer than an hour.
- While the tapioca cools, prepare the mango salsa by cutting the cheeks away from the mango and dicing the flesh.
- Place diced mango in a bowl. Drizzle with lime juice. Stir to combine.
- Divide mango salsa evenly between puddings and sprinkle with shaved coconut.
Why is this so Good?
Tapioca is a starch that is extracted from the cassava root. Processing of the cassava root to extract toxins results in a diluted liquid which is dehydrated and shaped into pearls. Tapioca is most commonly known for it’s use in the ground variety which is known as arrowroot. Arrowroot is used extensively as a thickening agent.
Tapioca is a high carbohydrate food that offers little dietary fibre or micro-nutrient content. It is a great carrier of flavour and when paired with seasonal fruit can be a delicious way to amp up the nutrient qualities.
The neutral flavour of tapioca makes it an extremely versatile little bead. Your choice of milk, sugar, the addition of spices, fruit juice, fruit rind or addition of other toppings can really make an impression. Once you’ve mastered the initial preparation of tapioca you can really get creative with your flavour combinations. Think cinnamon and star anise with the addition of poached pears for a spicy little treat.
This recipe is quite adaptable in the way that it will work just as well if you choose to switch up the milk or sugar varieties based on what you have available or personal reference. If it’s coconut, soy or rice milk that you prefer then swap them in but do take into consideration the slight flavour variances and how that may impact the overall flavour of the dessert. Coconut sugar pairs nicely with the tropical fruit combo in this case. However, it can easily be swapped for any other variety you can get your hands on.
Mango is a stone fruit that’s abundantly available and enjoyed in the warmer months. Tinned, frozen and dried varieties are also available when out of season but it is important to pay close attention to the sugar content as tinned fruit is usually preserved in a sugar syrup, and dehydrated fruit consumption can lead to excess sugar intake. Aside from being delicious, mangoes have some pretty awesome health benefits. They are naturally high in fibre which is beneficial for gut health. They are also loaded with Vitamin A and Folic Acid making them a no-brainer to pair with the tapioca pudding.
If you’re not a fan of mango or can’t get them because they’re out of season you might like to try any other tropical fruit. Passionfruit or kiwi would work particularly well with this recipe. Strawberries and raspberries would also work nicely with the addition of fresh mint.
It’s also important to note that this is a dessert recipe, meaning it’s a ‘sometimes’ food that should be consumed in moderation. Serving size is something to note. Smaller portions are definitely the go. This recipe will make 4 larger servings or 8 mini servings.