Mango Parfait with Tapioca and Coconut Milk Recipe
Mango Parfait with Tapioca and Coconut Milk
Total time: 15 to 30 minutes

Preparation time: 15 min.
Cooking time: 15 min.

Chef's Note

To be even more indulgent, add a splash of rum when cooking the tapioca.

Vary the pleasure: replace the mango with pineapple, nectarines or strawberries.

Once the tapioca is cooked, cool it, then add some evaporated milk or a petit suisse (fresh cheese), combine and serve.

For 8-10 servings

- 600 ml (2 1/2 cups) coconut milk
- 300 ml (1 1/4 cups) milk
- 6 tbsp. icing sugar
- 60 g (2 oz.) big pearl tapioca
- 2 fresh or frozen mangos, cut into small dice
- 8-10 mint leaves
  1. Cook the big pearl tapioca as indicated on the package in the coconut milk, milk and icing sugar, stirring constantly.
  2. Pour the mixture into a bowl to cool.
  3. In the bottom of each glass, place some diced mango and top with the coconut tapioca.
  4. Garnish with a mint leaf and serve cold.
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