SHF #38 – Coconut Pudding with Mango Topping

Dieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert

Zorra at Kochtopf is hosting the latest issue of the famous Sugar High Friday event and she has chosen Pudding as the theme.

Seeing her gorgeous and well-photographed Blanc Manger I am almost hesitant to post my entry… I tried a new recipe and with some tuning ended up with these:

Coconut Tapioca Pudding with Mango Topping

I stopped at an Asian grocery to buy the tapioca pearls needed for this recipe and also the coconut milk. In fact, this is very much reminiscent of the desserts of South East Asia, people there seem to be very fond of a pearl texture in puddings, and it is a lot like sticky coconut rice.

The puddings are very rich and a small serving goes a long way, so choose smallish cups, glasses or other transparent serving dishes to show off the mango topping. This might also be good with berry toppings, or look more attractive done in several layers.

For the coconut pudding

  • 500 ml coconut milk (I use the Aroy-D without thickening agent, which comes in 250 ml, 500 ml and 1 liter packs, but canned works the same)
  • 175 g tapioca pearls
  • 6 tablespoons sugar
  • 250 ml water

Open the coconut milk, don’t shake it, and spoon off the creamy top layer. Set aside for later use. Combine coconut milk, tapioca and water in a small pan, let soak for 1 hour. Bring to a boil and cook on low for 10 minutes, stirring constantly. (Make sure it does cook, or you’ll end up with starchy bites in your pudding). Cover the pan, set aside for about 30 minutes. Meanwhile, prepare the mango topping.

For the mango topping:

  • 1 large ripe mango
  • 4 tablespoons sugar (I used light brown pure cane sugar)
  • 200 ml orange juice (preferably freshly squeezed)
  • 75 g tapioca pearls

Soak the tapioca in the orange juice. Cut mango flesh off the stone and dice finely. After the tapioca is soaked, add sugar and mango to the tapioca mixture, bring to a slow boil, proceed as above.

Now add the coconut cream to the coconut pudding, until thoroughly combined. Fill into serving dish of choice, top with the cooled mango pudding. Let your puddings rest in the refrigerator until chilled and set completely.

As you can see on the picture, the texture is different from „normal“ pudding. The combo of coconut and mango is always a winner for me. This would make a nice dessert to round out any South East Asian meal, but next time I’d opt for more mango and less coconut, maybe a 50:50 ratio.

Enjoy!

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1 Antwort

  1. zorra sagt:

    Ich liebe Kokos und Mango, nur werde ich wohl hier leider keine tapioca pearls finden. Zum Glück bin ich ja auch experimentierfreudig. 😉

    Danke für deine Teilnahme am SHF und danke auch für dein Kompliment für das Blanc Manger-Bild. Auch ein blindes Huhn findet mal ein Korn, will heissen war Zufall, dass es mir gelungen ist. 😉

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