Tapioca Pudding with Coconut Milk and Mango Praktykulinarni

• 400 ml Coconut milk 5-7% House of Asia
• 1 cup Tapioca Pearls QF Quality Food
• 450 gr Alphonso mango pulp without added sugar QF Quality Food
• 900 ml of water
• 5 tablespoons of erythritol
• a piece of cinnamon bark
• 5-6 cloves
• half a teaspoon of ground cardamom
• decoration: e.g. freeze-dried raspberries

1. Pour the water and milk into a pot. Add the tapioca and erythritol. Add the spices: cinnamon, cloves, and cardamom. Set aside for 30 minutes.
2. Place the pot on the stove and bring to a boil. Reduce the heat (flame) and cook for about 20-25 minutes, stirring occasionally to prevent the tapioca from sticking to the bottom of the pot.
3. The tapioca balls should be translucent by now. Cook for a few more minutes if necessary.
4. Set aside to cool. The pudding thickens as it cools, so it's best to transfer it to bowls, glasses, or jars.
5. Place 3-4 tablespoons of mango pulp on top of the tapioca layer. Garnish with freeze-dried raspberries, mint, nuts, sesame seeds, or coconut flakes.

TIP: You can change the liquid proportions and use two cans of 5-7% coconut milk and 500 ml of water for this amount of tapioca. Instead of spices, add vanilla paste or fresh vanilla seeds.