Warm coconut tapioca pots with caramelized mango, lime, and cashew crunch
An original, comforting dessert made with tapioca pearls simmered in coconut milk, served warm with pan-caramelized mango, a touch of lime, and a quick cashew crunch. It offers a creamy texture, a crisp contrast, and an elegant tropical profile.
Ingredients
- 80 g small tapioca pearls (no instantáneas)
- 400 ml full-fat coconut milk (well mezclada)
- 200 ml whole milk
- 70 g sugar (divided)
- 1 g fine salt
- 5 ml vanilla extract
- 300 g ripe but firm mango (pelado and diced)
- 20 g butter
- 2 g lime zest (more extra for terminar)
- 15 ml lime juice
- 50 g cashews (chopped gruesos)
- 20 g shredded coconut (without sugar if possible)
- 1 g ground cinnamon
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the tapioca pearls in a bowl with enough cold water to cover them and soak for 15 minutes. Drain well before cooking.
- 2
2. In a medium saucepan, combine the coconut milk, whole milk, 40 g sugar, salt, and vanilla. Heat over medium heat until very hot but not boiling.
- 3
3. Add the drained tapioca to the saucepan and cook over medium-low heat for 12 to 15 minutes, stirring often, until the pearls are mostly translucent and the mixture thickens to a creamy consistency.
- 4
4. Stir the lime zest and lime juice into the tapioca. Cook for 1 more minute, remove from the heat, and divide among 4 small baking dishes or heatproof glasses.
- 5
5. Meanwhile, melt the butter in a wide skillet over medium heat. Add the mango and the remaining 20 g sugar. Cook for 3 to 5 minutes, stirring gently, until the mango is golden at the edges and the sugar forms a light glaze.
- 6
6. In a small dry skillet, toast the cashews with the shredded coconut and cinnamon for 2 to 3 minutes over medium-low heat, stirring constantly, until fragrant and lightly golden.
- 7
7. Spoon the caramelized mango over the warm tapioca pots and finish with the cashew-coconut crunch. Add a little extra lime zest on top before serving.
- 8
8. Serve immediately while warm. For a lightly gratinéed finish, you can place the pots under the oven broiler for 2 to 3 minutes at 450°F (230°C), watching closely so they do not burn.
Chef tips
Stir the tapioca frequently so it does not stick to the bottom. If it thickens too much as it sits, loosen it with 1 or 2 tablespoons of hot milk before serving.
Substitutions
You can swap the mango for firm pineapple or peach. The cashews can be replaced with pecans or almonds for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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