Coconut Chia-Tapioca Pudding
Health food stores often sell already shelled fresh coconut meat. If you can’t find it, buy a whole coconut instead. Look for one that’s heavy for its size and filled with liquid (give it a shake to be sure).
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.
Step 2
Drain tapioca pearls. Combine reserved coconut milk and coconut milk from remaining can in a medium saucepan; add salt and ⅓ cup agave. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter, about 5 minutes. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the center, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.
Step 3
Stir soaked chia seeds, coconut meat, and ½ cup pineapple into pudding and scrape into a large bowl. Cover with plastic wrap, pressing directly onto surface, and chill until thickened and cold, at least 2 hours.
Step 4
To serve, stir pudding well and divide among bowls. Top with mango, shredded coconut, and more pineapple and drizzle with some agave.
Step 5
Do Ahead: Pudding can be made 2 days ahead. Keep chilled.
