Directions

1. Cover the tapioca pearls in water and soak for 30 minutes.
2. Drain and add to a pot over medium high heat along with both
   milks, the sugar, salt, vanilla and creatine powder. Whisk the mixture
   and bring it to a boil for 3 minutes then reduce heat to medium low
   and cook for an additional 35 minutes or until it thickens. Let the
   mixture cool.
3. For the puree, peel the mangos and the peaches then blend to
   create a fruit puree.
4. Layer the pudding and the puree in the desired container and top
   with fresh mango pieces.
5. Pudding will keep in an airtight container for 5 days in the fridge.