Coconut Milk Concoction

1. Take 400ml of Coconut Milk in a pan.
2. Cook coconut milk for 2 minutes on low flame.
3. Add 75g of Sugar and stir till the sugar dissolves.
4. Keep the flame low and stir in between.
5. Again cook for 5 minutes and then switch the flame off and let the coconut sauce comes to room temperature.

Tapioca Mixture

1. Take 100g Tapioca Pearls in a bowl.
2.  Soak the Tapioca Pearls for 1 hour before cooking those.
3. Transfer soaked tapioca after discarding the water to a pan.
4. Keep the flame low. Now add two cups of water and mix and cook for 8 minutes.
5. Cook till the tapioca pearls turn soft and translucent.
6. Once done switch the flame off.
7. Now strain and discard the water.

Mango Cubes and Mango Puree for the Tapioca Pudding

1. Take 3 Mangoes, preferably chilled.
2. Cut mangoes into small cubes after discarding the skin. 
3. You may please refer to the video to see how to cut mangoes.
4. Once done keep mango cubes in the refrigerator.
5. Extract mango pulo from the pieces with the seed in a blender.
6. Blend to make a smooth Mango Puree.
7. Chill this mango puree before assembling the coconut tapioca pudding with mangoes.

Assembling Mango and Coconut Tapioca Pudding

1. There are various ways of assembling the tapioca pudding. You can mix and serve those or you can layer the ingredients as I do.
2. All the ingredients must be chilled while assembling the dessert.
3. Make the lower layer with the mango puree.
4. Top it with the Coconut Tapioca Pudding to make the second layer.
5. Make the third layer with mango cubes.
6. Now make the fourth layer with coconut tapioca pudding.
7. Depending on the size of the serving bowl/ cup increase the layer.
8. Add Mango cubes on the top.
9. Serve Mango Coconut Tapioca Pudding aka Mango Sagoo Chilled.