Mango Coconut Tapioca Pudding
Creamy coconut tapioca pudding prepared with RC Tapioca Pudding Mix and RC Coconut Flavor, layered with fresh diced mangoes tossed in RC Mango Coulis and garnished with fresh lime zest.
Yield / Servings
24-26 (4 oz.) Portions
Category
Desserts / Other Desserts
Ingredients
7 Components
RC Tapioca Pudding Mix
1 24-oz. pkg.
Whole Milk Cold
2½ qts.
Coconut Milk
1 13.5-oz. can
RC Coconut Flavor
1 tsp. (to taste)
RC Mango Coulis Mix
As needed
Fresh Ripe Mangos Diced
2 whole
Lime Zest For garnish
As needed
Preparation Steps
1
Heat Milk & Mix Slurry
In a double boiler, bring 2½ qts. cold whole milk to a boil. Meanwhile, combine 1 can (13.5 oz.) coconut milk with 1 package (24 oz.) dry RC Tapioca Pudding Mix in a bowl and blend together to create a smooth slurry.
2
Cook Tapioca Pudding
When the milk starts to boil, whisk in the slurry. Cook stirring frequently until the tapioca pearls are fully cooked and translucent. Pour hot pudding into a shallow dish and chill to 40°F.
3
Prepare Mango Coulis & Fruit
Stir 1 tsp. RC Coconut Flavor into cooled pudding. Prepare RC Mango Coulis Mix per label directions and refrigerate for 15–20 minutes. Combine diced fresh mangoes with prepared chilled coulis until well coated.
4
Assemble & Garnish
Portion coconut-flavored tapioca pudding into 4 oz. dessert glasses. Top each serving with the coulis-coated diced fresh mango, then garnish with fresh lime zest before serving.
Chef Notes & Serving Ideas
Optional Topping Accent: Top each assembled glass with a pipe of prepared RC Whipped Topping Mix for added height and richness.
Crisp Texture Addition: Sprinkle lightly with toasted coconut flakes or macadamia nut crunch right before serving for extra tropical flair and textural contrast.