Maple Coconut Tapioca Pudding with Mangoes was waiting to be made in my kitchen. For a while. This weekend, I needed comfort! And there it was a tapioca pudding with all may favorite flavors rolled into one.
This tapioca pudding was stalled just a little by a pause. An extended pause! Do you every find yourself using a pause in life as an excuse for procrastination? Catching that extra bit of breath? Sneaking in more time than otherwise needed?
I had promised myself during a rough phase last year once life evened out I would pay it forward. So far, I have been keeping my promise in small doses, little amounts the best that I can. One of these escapades has been to help a small local non-profit with their financial universe, taking them to the next level.
That has taken up a lot of my time, but, in this current climate all of this seems even more important. It is so important to invest in something that reverses the negativity and brashness of the times that we live in. Maybe I am naive, but I believe that we as people can influence the world.
And then for days, when we are a just a little bit down and low, there is this super comforting creation that I call my Maple, Coconut and Tapioca pudding with Mangoes. It really is an accidental creation featuring most of my favorite flavors. It is delicate, beautiful and a breeze to put together. Especially if you are using tiny seed tapioca.
And now without much ado, here is the recipe.
A comforting dessert that is colorful, simple and vegan.
- 1 medium sized mango, peeled and cubed
- 1 cup of fresh raspberries
- 1/2 cup maple syrup
- 1 cup coconut milk
- 1/2 cup almond milk
- 1/2 cup tiny seed tapioca
- 1/2 cup brown sugar
- Sliced Almonds
- Fresh Sprigs of Mint
- Puree the mango with 1/4 cup maple syrup and set aside.
- Coarsely mash the raspberries with 1/2 the maple syrup and set aside. Find 4 glasses or bowls to arrange the dessert, parfait style and divide the mango mixture into 4 parts and place on the bottom of the bowl.
- To prepare the pudding heat the coconut milk with the almond milk and bring to a simmer. Add in the tapioca and the brown sugar and cook for about 5 to 7 minutes, until the tapioca is soft and thick.
- Let the mixture cool for about half an hour.
- Pour evenly over the mango mixture.
- Top with the raspberry mixture and chill.
- Garnish with sliced almonds and mint and serve.