EatSmarter exclusive recipe

Tapioca Pudding

with Pineapple, Mango and Coconut
4.6
Average: 4.6 (5 votes)
(5 votes)
Tapioca Pudding

Tapioca Pudding - A light and tropical dessert delight

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Health Score:
5,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
242
calories
Calories

Healthy, because

Even smarter

Nutritional values

A portion of the low-fat dessert with sweet fruit already provides us with a quarter of the daily requirement of vitamin C. It ensures firm connective tissue, rapid wound healing, a strong immune system and helps to cope with stress.

Palm sugar is first extracted as juice from the inflorescences of certain palms. It is sold crystallized in cylindrical form and must be grated or chopped before use. It is not as sweet as household sugar and tastes slightly like caramel - you can replace it with brown sugar.

1 serving contains
(Percentage of daily recommendation)
Calorie242 kcal(12 %)
Protein1 g(1 %)
Fat5 g(4 %)
Carbohydrates47 g(31 %)
Sugar added16 g(64 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24 mg(25 %)
Potassium179 mg(4 %)
Calcium22 mg(2 %)
Magnesium20 mg(7 %)
Iron0.7 mg(5 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids4.3 g
Uric acid19 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
6
Ingredients
salt
5 ounces Tapioca pearls
1 Pandan leaves (or 1/2 vanilla bean)
4 ounces Palm sugar
1 Pineapple
1 Mango (about 400 grams)
4 tablespoons Shredded coconut (about 25 grams)
½ cup Coconut milk (9% fat)
How healthy are the main ingredients?
saltMango
Preparation

Kitchen utensils

1 Pot (with lid), 1 Small pot, 1 Small skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Kitchen twine, 1 Plate, 1 Wooden spoon, 1 Coarse grater

Preparation steps

1.
Tapioca Pudding preparation step 1

Bring 1.25 liters (approximately 5 1/2 cups) water with 1 pinch of salt to a boil. Add tapioca pearls and cook for 5 minutes over medium heat, stirring occasionally. Remove from heat, cover and allow to stand for 15 minutes.

2.
Tapioca Pudding preparation step 2

Add 700 ml (approximately 3 cups) cold water to the tapioca and stir. Transfer to a sieve and let drain.

3.
Tapioca Pudding preparation step 3

Place tapioca in a large bowl and cover generously with cold water. Stir vigorously to remove excess starch. Return to sieve to drain well. Repeat this process 2 times.

4.
Tapioca Pudding preparation step 4

Divide well-drained tapioca among 6 individual dessert glasses or bowls and refrigerate for about 20 minutes.

5.
Tapioca Pudding preparation step 5

Meanwhile, cut the pandanus leaf into strips, about 4 cm (approximately 1 1/2 inch) long. Using kitchen twine, tie strips into a small bundle.

6.
Tapioca Pudding preparation step 6

Bring palm sugar, 75 ml (about 5 tablespoons) water and pandanus bundle to a boil in a small pot, stirring until the sugar dissolves. Boil until syrupy, another 3-4 minutes. Remove from heat and cool syrup completely.

7.
Tapioca Pudding preparation step 7

Peel, quarter and core pineapple, then cut into bite-sized cubes.

8.
Tapioca Pudding preparation step 8

Peel mango and cut into thin slices around the pit.

9.
Tapioca Pudding preparation step 9

Toast coconut over medium heat in a small dry pan until light golden brown. Transfer to a plate and allow to cool.

10.
Tapioca Pudding preparation step 10

Add 2 tablespoons coconut milk to each dessert glass, then top with pineapple and mango cubes, dividing evenly. 

11.
Tapioca Pudding preparation step 11

Drizzle each serving of pudding with syrup, sprinkle with toasted coconut and serve.