Mango Pineapple Strawberry Tapioca Pudding

1

Cook Pearls

2

Add water to a large pan and place on stove over high heat. Once water boils reduce the heat to medium-high and add the tapioca pearls and stir. Cook the pearls for 15 minutes stirring frequently until the pearls will be translucent around the exterior then covert pot for another 15 minutes, until the pearls are translucent.

3

Drain the pearls and rinse with cold water. Transfer them to a bowl submerging the pearls completely in cold water.

4

Prepare mangos by peeling and removing Olesh from seed.

5

Add the milk and coconut milk to a saucepan and bring to a boil. Add 1 1/2 tablespoon honey and whisk. Remove from heat and let cool.

6

Measure 1 3/4 cup of mango Olesh and transfer to blender. Add the milk and 4 packets of Mango Pineapple Hydrate. Blend everything until smooth. Pour the mango puree into a large bowl.

7

Finish Tapioca Pudding

8

Drain the tapioca and drizzle 1 1/2 tablespoons of honey to the pearls. Add the tapioca pearls to the bowl with the mango puree and stir. Next, add the diced strawberries to the bowl. Stir to combine. Taste the mango tapioca pudding and add more honey, if necessary.

9

Pour mixture into cups 4 mugs and chill the mango pineapple strawberry tapioca pudding for at least 2 hours before serving.