Mango Tapioca Salad

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Mango tapioca salad

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Ingredients
• 6 cups water
• ⅓ cup small pearl tapioca
• 13.5 ounces full-fat coconut milk
• 2 tablespoons honey or maple syrup (for vegan)
• ½ teaspoon vanilla extract
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 mango peeled and diced
• ¼ cup unsweetened toasted coconut flakes optional

Instructions
• Bring 6 cups of water in a large saucepan to a rolling boil over high heat.
• Once the water is boiling, pour in the tapioca.
• Lower the heat and maintain a simmer for 15 to 20 minutes or until the tapioca is translucent, stirring frequently to avoid sticking.
• Pour the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking.
• Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt.
• Bring the coconut milk to a

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