Plant Based Tropical Coconut Tapioca Pudding

Serves: 3½ quarts

Ingredients

1 – 24 oz. pkg. RC Tapioca Pudding
16 oz. coconut water
6 cans coconut milk
2 ½ cups dried fruit*
16 oz. RC Blood Orange Coulis, prepared
2 each fresh mangoes, diced
Fresh Mint for garnish

Instructions

1 Combine RC Tapioca Pudding Mix and coconut water together in a mixing bowl, stir with whisk until blended well together.
2 In a double boiler, add canned coconut milk and heat to 195°F.
3 Cover coconut milk to eliminate evaporation and browning.
4 Combine soaked RC Tapioca Pudding Mix with hot coconut milk, stirring frequently.
5 Cook covered, until tapioca pearls are fully cooked and transparent.
6 Stir in the dried fruit and refrigerate the cooked pudding.
7 Combine diced fresh mangoes with prepared RC Blood Orange Coulis and top each portion of prepared pudding.

Notes

Value Added Suggestions: Multi layered desserts are very popular, especially when presented in martini, tall shot glasses or even mason jars. Layer prepared Plant Based Coconut Tapioca Pudding with fresh fruit and other varieties of RC Fruit Coulis Mixes. Choose from Raspberry, Strawberry, Blueberry, Mango, Kiwi and Blood Orange flavors. Vegan and Gluten Free Granola, Puffed Rice and GF Graham Cracker Crumbs can be used to create texture also. *any dried fruit can be used, for the tropical Tapioca Pudding. I suggest dried pineapple, papaya, coconut flakes and golden raisins. Any dark fruit might tend to bleed into the pudding while cooling.

Tapioca Pudding Mix, Blood Orange Coulis Mix

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