Gooey, fruity and zesty, this coconut mango tapioca pudding makes a delish little treat! It's dairy-free, refined sugar-free, and both gluten and grain-free. Unlike traditional tapioca pudding, it's also egg-free.
Next, add the coconut milk, coconut sugar, lime juice, lime zest and sea salt. Bring to a boil over medium heat and then simmer over low heat for 10-15 minutes, stirring occasionally, until mixture thickens. Finely chop 2/3 cup of the cubed mango and fold into the mixture. Let cook about 3 minutes more.
Remove from heat and cool for about 15 minutes before stirring in the vanilla extract. Serve warm or place in refrigerator to chill and serve cold. When ready to serve, top with remaining mango cubes. Garnish with toasted coconut and extra lime zest, if using.
I used this brand of unsweetened almond milk, which has no gums or other weird ingredients.
I used champagne mangos since they were in season and on special at the store, but regular are fine too.