Vegan Gluten-Free Tapioca Pudding with Mango Sauce
Ingredients
- 2 Tbsp Tapioca Pearl
- 1 Tbsp Chia Seeds
- 3/4 coconut milk
- 1-2 tsp maple syrup
- 1-2 tsp coconut butter or coconut oil
- 1/2 tsp vanilla extract
- Pinch Pink Sea Salt
Mango sauce
- ripe mango
Preparation
Soak the tapioca pearls and chia seeds with coconut milk overnight in a jar or for at least 30 minutes.
Transfer the soaked mixture to a small saucepan and add the maple syrup, coconut butter or oil, vanilla extract, and pink sea salt. Cook for a couple of minutes until it starts to get sticky. Add more liquid if necessary to adjust consistency.
For the mango sauce, peel a ripe mango, cut it into pieces, and blend until smooth. Top the pudding with the mango sauce and enjoy.
