Looking for a delicious gluten free and dairy free dessert for your next special occasion? Our Pineapple or Mango Coconut Tapioca Pudding might be just what you’re after!

Coconut Mango Tapioca Pudding

Serves: 4-6

Ingredients
1 ½ cup coco quench coconut milk, divided
½ cup water
1/3 cup seed tapioca
400ml can coconut cream
1/4 cup agave syrup/coconut syrup/maple syrup or golden syrup
2 x fresh mangos
pinch of murray river salt
optional: toasted sesame seeds & extra chopped mango, for garnish

Instructions
In a medium-sized, heavy-bottom saucepan, place tapioca seeds in 1 cup of the coconut milk. Cover with a plate or dish towel and soak overnight (or at least four hours) in the fridge.

In the morning, add the other 1/2 cup of coconut milk and 1/2 cup water. Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut milk and agave syrup (or chosen syrup). Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the mango and salt and cook and stir for another 5 minutes. As the mangos soften, use a wooden spoon to crush them up a bit against the sides of the pan. Remove from heat. Transfer to a bowl and chill in the refrigerator overnight before serving. If desired, garnish with a sprinkle of toasted sesame seeds and chopped mango.

Pineapple Coconut Tapioca Pudding

Serves: 4-6

Ingredients
1 ½ cup coco quench coconut milk, divided
½ cup water
1/3 cup seed tapioca
400ml can coconut cream
2 x 440g can crushed pineapple in juice
pinch of murray river salt optional: lightly toasted shredded coconut & chopped pineapple for garnish or gluten free mini meringue

Instructions
In a medium-sized, heavy-bottom saucepan, place tapioca seeds in 1 cup of the coconut milk. Cover with a plate or dish towel and soak overnight (or at least four hours) in the fridge. In the morning, add the remaining coconut milk and 1/2 cup water.

Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut cream. Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the pineapple in juice and salt and cook and stir for another 5 minutes. Remove from heat. Transfer to a bowl and chill in the refrigerator overnight before serving.

If desired, garnish with a sprinkle of shredded coconut and pineapple pieces.