Easy Thai Coconut-Tapioca Pudding

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

½ cup (4 ounces) tapioca seed, or Asian pearl tapioca

3 cups water, divided

⅛ teaspoon fine salt

1 (13.5-ounce) can coconut milk, or "lite" coconut milk

Table syrup, or maple syrup, for serving

1 fresh mango, sliced, optional

Directions at thespruceeats.com

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