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Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.
Photograph by Roland Bello
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Photo: Coconut Tapioca Recipe
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By CharlieMarg
Illinois
on November 21, 2011
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Mine came out like soup. Was it supposed to be that way? I double checked all quantities, and my measurements were good. Ive never made tapioca so I wasn't sure what to expect as it was cooking. It was tasty though. Just sweet tasty soup.
By sexton_nancy_15...
Roselle, IL
on October 17, 2010
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I just had small pearl tapioca and went for it anyway. It didn't come out anywhere near sweet enough, so I added more sugar and some jam.
What I ended up with was good anyway, it wasn't a wreck. But I would recommend using the large pearl tapioca - in mine, you really don't end up with actual tapioca pearls. And maybe the sweetness would balance out with the right product.
By write2bridget_9...
Somerville, MA
on July 30, 2010
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Excellent
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