Simple Coconut Tapioca Pudding

1. Simmer the Tapioca

1. In a medium saucepan, combine 350ml water and 200ml of the coconut milk (reserve the remaining coconut milk for later).
2. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
3. Stir in the tapioca pearls and reduce the heat to low. Simmer gently for 12 to 15 minutes, stirring frequently with a wooden spoon or spatula to prevent the pearls from sticking to the bottom of the pan, until the pearls turn mostly translucent with just tiny white specks in their centers.

2. Sweeten and Finish

1. Pour in the remaining 200ml coconut milk, sugar, salt, and vanilla extract.
2. Continue to cook on low heat for another 4 to 5 minutes, stirring continuously, until the pearls are fully clear and the pudding has slightly thickened into a velvety consistency.
3. Remove the saucepan from the heat. Keep in mind the pudding will thicken further as it cools.

3. Toast Coconut & Serve

1. While the pudding cools slightly, place the shredded coconut in a small dry skillet over medium-low heat. Toast for 2 to 3 minutes, tossing constantly until golden and fragrant, then transfer to a plate immediately.
2. Ladle the coconut tapioca pudding warm into shallow dessert bowls, or let it cool and chill in the fridge if you prefer it cold.
3. Top with freshly diced mango and a sprinkle of toasted shredded coconut before serving.