Serves 4 to 6


For the coconut-ginger tapioca:
  • 1 1/2 cups full-fat coconut milk
  • 1 1/4 cups unsweetened almond milk
  • 1/4 cup water
  • 1/3 cup small tapioca pearls (not instant tapioca)
  • 1/4 cup honey or agave
  • 1 tsp. finely grated fresh ginger (use a Microplane zester or box grater), or minced ginger
  • 1/4 tsp. vanilla seeds scraped from the pod, or 1/2 tsp. pure vanilla extract
  • 1/4 tsp. sea salt

    For the cilantro-scented mango:
  • 3/4 cup chopped mango
  • 1 tsp. lime juice
  • 1 tsp. agave nectar
  • 1 Tbsp. coarsely chopped fresh cilantro leaves
  • Sea salt, to taste
  • Bee pollen, for garnish


    Make the tapioca: At least 2 hours, and up to 24 hours, before you intend to make the tapioca, place the coconut milk, almond milk and water in a saucepan over low heat for just a few seconds to melt any coconut-milk solids. Remove from the heat and stir in the tapioca pearls. Let sit, covered, for at least 2 hours to soften the tapioca.

    Once the tapioca has soaked, place the pan over medium heat and add the honey, ginger, vanilla and salt and bring to a boil, stirring constantly. Reduce the heat to low and continue stirring while the pudding begins to thicken. After about 10 minutes, or when the tapioca beads are clear and tender to bite, remove from the heat and chill in a covered container in the refrigerator before serving. The pudding will thicken completely once it is chilled.

    Make the mango: When ready to serve, gently toss the mango in a small bowl with the lime juice, agave, cilantro and salt. Top the chilled pudding with the cilantro-scented mango and bee pollen.

    Copyright © 2017 by Lily Diamond from Kale & Caramel: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc.

    Next Story