Coconut Mango Tapioca Pudding

Very light and refreshing egg-free dessert. I made a big quantity, enough for every day of week for 3 persons. Nobody said "enough of it", which is a sign…
This recipe doesn’t use eggs or gelatin, the starch from the tapioca holds it all together.
Makes 16 servings.

Ingredients
1 cup small pearl tapioca (not instant/minute tapioca)
4 cups water
1 cup coconut milk
1 ½ cup mango puree
1/2 cup sugar

Directions

1. Combine tapioca and water in a large saucepan. Bring to a boil over medium high heat stirring constantly. Lower the heat to medium low and simmer uncovered stirring occasionally, until the tapioca is translucent and tender (20-25 minutes).
2. Whisk in the mango puree and the coconut milk.
3. Add sugar gradually stirring constantly.
The pudding should coat the back of a spoon. Remove from heat.
4. Pour in serving dishes and refrigerate.

Note: adjust sugar to taste.