Coconut Tapioca Pudding with Mango Sauce

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Coconut Tapioca Pudding with Mango Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
433
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie433 cal.(21 %)
Protein2.87 g(3 %)
Fat26.07 g(22 %)
Carbohydrates54.76 g(37 %)
Sugar added18.11 g(72 %)
Roughage1.9 g(6 %)
Vitamin A91.99 mg(11,499 %)
Vitamin D0 μg(0 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.72 mg(14 %)
Vitamin B₆0.15 mg(11 %)
Folate53.29 μg(18 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C41.55 mg(44 %)
Potassium389.06 mg(10 %)
Calcium25 mg(3 %)
Magnesium39.71 mg(13 %)
Iron1.53 mg(10 %)
Iodine0.53 μg(0 %)
Zinc0.62 mg(8 %)
Saturated fatty acids18.41 g
Cholesterol0 mg

Ingredients

for
4
For the pudding
50 grams Tapioca
300 milliliters Coconut milk
200 milliliters Soy creamer
60 grams sugar
2 Tbsps Shredded coconut
For the mango sauce
1 Mango
100 milliliters Orange juice
1 tsp cornstarch
1 Tbsp sugar
How healthy are the main ingredients?
Coconut milkOrange juicesugarsugarMango

Preparation steps

1.

For the pudding: Put the tapioca in a bowl, cover with hot water and soak for about 10 minutes.

2.

Bring the coconut milk, soy creamer, and sugar to a boil. Add the shredded coconut and reduce the heat to the lowest setting. Add the tapioca and simmer over low heat for about 20 minutes while stirring, until the tapioca is transparent. Then pour into jars and chill in the refrigerator at least 2 hours.

3.

For the mango sauce: Peel the mango and cut the flesh into small pieces. Bring the mango and orange juice to a boil in a saucepan. Puree and bring to a boil again. Mix the cornstarch with a little water to make a smooth past and stir into the sauce. Sweeten with the sugar and cool.

4.

Drizzle the tapioca pudding with mango sauce and serve.