Plant Based Tropical Coconut Tapioca Pudding
A vibrant dairy-free tapioca pudding simmered in rich coconut milk and coconut water, folded with tropical dried fruits and topped with fresh mango in RC Blood Orange Coulis.
Yield / Servings
3½ Quarts Total Yield
Category
Desserts / Plant-Based & Puddings
Ingredients
7 Components
RC Tapioca Pudding Mix
1 pkg. (24 oz.)
Coconut Water
16 oz.
Canned Coconut Milk
6 cans
Light Dried Fruit Blend* e.g., dried pineapple, papaya, coconut flakes, golden raisins
2½ cups
RC Blood Orange Coulis Mix
Prepared
16 oz.
Fresh Mangoes Diced
2 each
Fresh Mint
For garnish
Preparation Steps
1
Soak Tapioca
Combine 1 package RC Tapioca Pudding Mix and 16 oz. coconut water in a mixing bowl. Whisk until blended thoroughly.
2
Heat Coconut Milk
Add 6 cans of coconut milk into a double boiler and heat to 195°F. Keep covered while heating to prevent evaporation and browning.
3
Cook Tapioca
Combine the soaked tapioca mixture with the hot coconut milk, stirring frequently. Cook covered until tapioca pearls are completely cooked through and transparent.
4
Fold Fruit & Chill
Stir 2½ cups dried fruit into the cooked tapioca pudding. Transfer to refrigeration and cool thoroughly.
5
Assemble & Top
Combine diced fresh mangoes with 16 oz. prepared RC Blood Orange Coulis. Portion chilled pudding into glasses and top each serving with the glazed mangoes and fresh mint.
Value Added Presentation Suggestions
Multi-layered plant-based desserts perform exceptionally well in martini glasses, tall shot glasses, or mason jars. Alternate layers of Coconut Tapioca Pudding with fresh fruit and other RC Fruit Coulis Mixes (Raspberry, Strawberry, Blueberry, Mango, Kiwi, or Blood Orange). Add crunch using vegan/gluten-free granola, puffed rice, or GF graham cracker crumbs.
*Chef's Note: For best visual appeal, select lighter dried fruits like pineapple, papaya, coconut flakes, and golden raisins. Darker dried fruits may bleed color into the pudding while cooling.