A delightful and creamy dessert with a tropical twist, perfect for any occasion.
Rinse the tapioca pearls under cool running water and drain.
Rinsing removes excess starch, preventing clumping during cooking.
In a saucepan, bring the water to a boil and add the tapioca pearls.
Stir occasionally to prevent the pearls from sticking to the bottom.
Drain the cooked tapioca and rinse under cold water to stop the cooking process.
Rinsing also helps to cool the pearls quickly, making them easier to handle.
In a clean saucepan, combine the coconut milk, sugar, and salt. Heat gently until the sugar dissolves.
Stir constantly to avoid scorching the coconut milk.
Add the cooked tapioca pearls to the coconut mixture and simmer for 5 minutes, stirring gently.
Simmering allows the flavors to meld together beautifully.
Let the mixture cool slightly, then spoon into serving glasses.
Cooling slightly thickens the pudding, making it easier to serve.
Top each serving with diced mango for a fresh and vibrant garnish.
Use ripe mango for the best flavor and sweetness.
Serve warm or chilled, and enjoy your creamy coconut tapioca delight.
Chilling the pudding enhances its refreshing quality, perfect for warm days.
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