Coconut Tapioca Salad

Dive into the tropical bliss of Coconut Tapioca Salad, a refreshing and creamy dessert that's as light as it is vibrant. This exotic dish combines tender tapioca pearls simmered to perfection and bathed in luscious coconut milk sweetened just right. Bursting with tropical fruits like mango, pineapple, and strawberries, and brightened with a hint of lime juice and fresh mint, this salad offers a perfect balance of sweetness and tanginess. Ideal for summer gatherings or as a unique finish to any meal, it's easy to make and delightfully chilled for a cool, satisfying treat. Garnish with a sprinkle of shredded coconut for an extra layer of tropical flair. Ready in just 35 minutes, this gluten-free dessert is an instant crowd-pleaser!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Small tapioca pearls
• 4 cups Water
• 1.5 cups Coconut milk
• 3 tablespoons Granulated sugar
• 0.25 teaspoons Salt
• 1 cup Mango, diced
• 1 cup Pineapple, diced
• 0.5 cup Strawberries, chopped
• 2 tablespoons Fresh mint leaves, chopped
• 1 tablespoon Lime juice
• 2 tablespoons Shredded coconut (optional, for garnish)

Directions

Step 1

In a medium saucepan, bring 4 cups of water to a boil.

Step 2

Add the tapioca pearls to the boiling water, stirring continuously to prevent them from clumping. Reduce heat to medium and simmer for 10-12 minutes, or until the pearls become translucent with a tiny white dot in the center.

Step 3

Turn off the heat, cover the saucepan, and let the tapioca sit for an additional 5 minutes until fully cooked and completely translucent.

Step 4

Drain the tapioca pearls in a fine-mesh strainer and rinse under cold water to remove excess starch. Set aside.

Step 5

In a separate saucepan, combine coconut milk, granulated sugar, and salt over medium heat. Stir frequently until the sugar dissolves completely. Remove from heat and allow it to cool slightly.

Step 6

In a large mixing bowl, combine the cooled tapioca pearls, coconut milk mixture, diced mango, pineapple, strawberries, chopped mint leaves, and lime juice. Mix gently to combine.

Step 7

Refrigerate the salad for at least 1 hour to allow the flavors to meld and for the salad to chill.

Step 8

Before serving, garnish with shredded coconut if desired. Enjoy this tropical and refreshing Coconut Tapioca Salad!

Nutrition Facts

Serving size	(2125.3g)

Amount per serving	% Daily Value*
Calories	1482.4

Total Fat 10.9g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 690.5mg	0%
Total Carbohydrate 351.0g	0%
Dietary Fiber 12.6g	0%
Total Sugars 122.4g
Protein 5.0g	0%

Vitamin D 0IU	0%
Calcium 211.5mg	0%
Iron 5.8mg	0%
Potassium 1146.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.4%

Protein: 1.3%

Carbs: 92.2%