Coconut Tapioca Pudding with Mango Sauce
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 2.87 g | (3 %) | ||
| Fat | 26.07 g | (22 %) | ||
| Carbohydrates | 54.76 g | (37 %) | ||
| Sugar added | 18.11 g | (72 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 91.99 mg | (11,499 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.72 mg | (14 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 53.29 μg | (18 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41.55 mg | (44 %) | ||
| Potassium | 389.06 mg | (10 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 39.71 mg | (13 %) | ||
| Iron | 1.53 mg | (10 %) | ||
| Iodine | 0.53 μg | (0 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 18.41 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
