Pineapple Coconut Chia and Tapioca with Mango mmmmm

https://www.bonappetit.com/recipe/coconut-chia-tapioca-pudding

Coconut Chia-Tapioca Pudding

INGREDIENTS

½ cup large pearl tapioca (not instant or quick-cooking); 1 tablespoon white chia seeds; 2 13.5-ounce cans unsweetened coconut milk; ½ teaspoon kosher salt; ⅓ cup light agave nectar, plus more for serving; 1 cup chopped fresh coconut meat; ½ cup chopped fresh pineapple, plus more for serving; Sliced mango and toasted unsweetened shredded coconut (for serving)

RECIPE PREPARATION

Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.

Drain tapioca pearls. Combine reserved coconut milk and coconut milk from remaining can in a medium saucepan; add salt and ⅓ cup agave. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter, about 5 minutes. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the center, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.

Stir soaked chia seeds, coconut meat, and ½ cup pineapple into pudding and scrape into a large bowl. Cover with plastic wrap, pressing directly onto surface, and chill until thickened and cold, at least 2 hours.

To serve, stir pudding well and divide among bowls. Top with mango, shredded coconut, and more pineapple and drizzle with some agave.

Do Ahead: Pudding can be made 2 days ahead. Keep chilled.