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Gluten-Free Vegan Coconut Mango Tapioca Pudding {Paleo}
Ingredients
  • ⅓ cup small tapioca pearls
  • 1 cup non-dairy milk {I used vanilla almond milk; use coconut milk for a nut-free version}
  • 1 can full fat coconut milk (403 ml / 13.66 oz)
  • ⅓ to ½ cup maple syrup (depending on how sweet you like it)
  • 1 tsp pure vanilla extract
  • pinch of salt
  • Optional: ½ a mango, chopped
Steps
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