INGREDIENTS:

• 1/3 cup small pearl tapioca
• 3½ cups coconut milk, divided
• 2 egg yolks
• ¼ cup cornstarch
• 1 large mango, diced
• Juice of ½ lime
• ¼ cup sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Few drops of orange food dye (optional)

INSTRUCTIONS:

1. Place the pearl tapioca and 1⅓ cups of the coconut milk in a medium saucepan and allow the tapioca to soak for 30 minutes.
2. In a medium bowl, beat the egg yolks and cornstarch together.
3. Using a blender, puree the remaining 1⅔ cups coconut milk, mango, and lime juice together. Add half of the coconut and mango puree to the bowl with the beaten egg yolks, then whisk together.
4. Place the saucepan with the tapioca and coconut milk over medium heat and add the sugar and salt. Bring to a simmer, stirring constantly. Reduce the heat to low and continue to cook and stir for 10 minutes, until the tapioca becomes clear.
5. Transfer 1/4 cup of the hot coconut milk mixture into the beaten egg yolks and whisk together. Repeat this process six more times, then pour the contents of the bowl back into the saucepan and whisk until it thickens.
6. Remove from the heat and stir in the vanilla extract. Mix the remaining pureed mango into the saucepan and add the orange food dye, if using. Split the pudding into 4 cups. Cover and refrigerate overnight to set.

Here are a few variations you can try with the mango coconut tapioca pudding recipe:

1. Mixed Berry Mango Tapioca Pudding: Instead of using just mango, you can use a mix of fresh berries like strawberries, blueberries, and raspberries. Puree the berries along with the mango for a delicious mixed berry flavor.
2. Coconut Banana Tapioca Pudding: Add diced ripe bananas to the pudding mixture for a tropical twist. The natural sweetness of the bananas pairs well with the coconut and mango flavors.
3. Tropical Tapioca Parfait: Layer the mango coconut tapioca pudding with layers of diced pineapple and toasted coconut flakes in serving glasses for a beautiful and flavorful tropical parfait.
4. Mango Ginger Tapioca Pudding: Add some minced fresh ginger to the coconut and mango puree to give the pudding a hint of spicy warmth. This variation adds a delightful zing to the dessert.
5. Chocolate Mango Tapioca Pudding: If you’re a chocolate lover, consider drizzling a little chocolate sauce over the mango coconut tapioca pudding before serving. The combination of sweet mango, creamy coconut, and rich chocolate is a delightful treat.
6. Nutty Mango Tapioca Pudding: Sprinkle toasted chopped nuts (such as almonds, cashews, or pistachios) on top of the pudding for added crunch and nutty flavor. Nuts go well with the creamy texture of tapioca pudding.
7. Citrus Twist Mango Tapioca Pudding: Add some zest from other citrus fruits like orange or lemon along with the lime juice for a slightly tangy and refreshing twist to the mango flavor.
8. Vanilla Mango Tapioca Pudding: For a classic touch, add a vanilla bean or a teaspoon of pure vanilla extract to the coconut and mango puree. Vanilla enhances the overall flavor profile of the pudding.