You might remember a little while back I posted my Lime Tapioca Pudding – naturally (in many ways), it was super delicious and I thought it couldn’t get any better. Turns out I can even surprise myself sometimes! This pudding is the ace of spades when it comes to dessert recipes sans sugar! Of course you can make it as IQS friendly as you like, substituting mango for berries if you are keeping sugar on the low down.

Tropical Tapioca Pudding

1 cup of tapioca
6 cups of water
1 vanilla bean, seeds scraped and ready to be used
1 can of organic coconut cream
several tbs coconut butter to grease moulds
1 mango
mint to garnish
*makes 6 serves

I found it best to prepare the tapioca and allow to set overnight. To do so, combine tapioca, water and vanilla. Bring to the boil and allow to cook for 10-15 minutes (no longer) until the tapioca is almost clear.
Rinse under cold water, place tapioca in a bowl, and stir through 1 cup of the coconut cream.
Prepare moulds by greasing with coconut butter (I used a silicone muffin tray – works very well)
Spoon in tapioca cream mixture and pop in fridge to set overnight.
Prepare fruit coulis using the fruit of your choice. I used mango, berries would also work very well and more IQS friendly.
Slice up 1/2 mango and stew in a saucepan by adding 1/4 cup of water. Stir over a low/medium heat until it is the consistence of jam – simmering for approximately 10 minutes.

Allow to cool.

In a parfait or martini glass, spoon in mango coulis (you will have enough for 6 individual serves). Place individual tapioca pudding on top and set aside – allowing pudding to reach room temperature again.
Warm the remaining coconut cream. Pour around the tapioca pudding, sharing evenly between glasses.
To garnish, add several squares of the left over fresh mango and garnish with mint.