Mango Coconut Tapioca Pudding

Why You’ll Love This Recipe

This pudding is naturally gluten-free and dairy-free, making it a great option for many diets. It’s simple to prepare with minimal ingredients and delivers a luxurious texture with every spoonful. The combination of sweet mango and creamy coconut creates a refreshing balance that feels indulgent without being heavy. Plus, it can be served chilled, making it ideal for warm days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Small pearl tapioca
• Coconut milk
• Whole milk or additional coconut milk
• Granulated sugar
• Salt
• Vanilla extract
• Ripe mango, peeled and diced or pureed

Directions

1. In a bowl, soak the tapioca pearls in water for 20–30 minutes, then drain.
2. In a saucepan over medium heat, combine coconut milk, milk, sugar, and salt. Bring to a gentle simmer.
3. Add the soaked tapioca and cook, stirring frequently, for about 10–15 minutes until the pearls become translucent and the mixture thickens.
4. Remove from heat and stir in vanilla extract.
5. Let the pudding cool slightly, then transfer to serving dishes.
6. Chill in the refrigerator for at least 2 hours until set.
7. Top with fresh mango chunks or mango puree before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 2 hours
Total time: about 2 hours 30 minutes

Variations

• Extra tropical: Add pineapple chunks or passion fruit pulp on top for added flavor.
• Vegan version: Use only coconut milk and skip any dairy milk.
• Less sweet: Reduce the sugar or use a natural sweetener like honey or maple syrup.
• Layered dessert: Alternate layers of tapioca pudding and mango puree for a parfait-style presentation.
• Spiced twist: Add a pinch of cardamom or cinnamon for a subtle warm note.

Storage/Reheating

Store the pudding in an airtight container in the refrigerator for up to 3 days. Stir before serving, as it may thicken over time.
This dessert is best served cold, but if you prefer it warm, gently reheat on the stovetop with a splash of milk to loosen the texture.

FAQs

What is tapioca made from?

Tapioca comes from the cassava root and is processed into small pearls used in desserts like pudding.

Do I need to soak tapioca before cooking?

Soaking helps reduce cooking time and ensures even texture, but some quick-cooking varieties may not require it.

Can I use large tapioca pearls?

Yes, but they require longer soaking and cooking times compared to small pearls.

How do I know when tapioca is cooked?

The pearls turn translucent and soft, with no hard center remaining.

Can I use canned mango?

Yes, canned mango or mango puree works well if fresh mango is not available.

Why is my pudding too thick?

Tapioca thickens as it cools. Simply stir in a bit of milk to reach your desired consistency.

Can I freeze tapioca pudding?

Freezing is not recommended, as it can alter the texture and make it grainy.

Is this dessert dairy-free?

It can be fully dairy-free if you use only coconut milk.

Can I reduce the sugar?

Yes, adjust the sweetness to your taste or use alternative sweeteners.

What can I use instead of mango?

You can substitute with berries, banana, or even peaches for a different flavor profile.

Conclusion

Mango Coconut Tapioca Pudding is a simple yet elegant dessert that brings tropical flavors to your table. With its creamy texture and naturally sweet fruit topping, it’s a refreshing treat that’s easy to make and perfect for any occasion. Whether served chilled on a hot day or enjoyed as a comforting dessert, it’s sure to become a favorite.

Mango Coconut Tapioca Pudding

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A creamy and refreshing tropical dessert made with tender tapioca pearls, rich coconut milk, and sweet ripe mango. This pudding is light, naturally dairy-free, and perfect for a chilled treat.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: Tropical
• Diet: Vegan

Ingredients

• 1/2 cup small pearl tapioca
• 1 can coconut milk
• 1 cup whole milk or additional coconut milk
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 ripe mango, peeled and diced or pureed

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Instructions

1. Soak the tapioca pearls in water for 20–30 minutes, then drain.
2. In a saucepan over medium heat, combine coconut milk, milk, sugar, and salt and bring to a gentle simmer.
3. Add the soaked tapioca and cook, stirring frequently, for 10–15 minutes until the pearls are translucent and the mixture thickens.
4. Remove from heat and stir in the vanilla extract.
5. Allow the pudding to cool slightly, then transfer to serving dishes.
6. Refrigerate for at least 2 hours until fully set.
7. Top with fresh mango chunks or mango puree before serving.

Notes

• For a vegan version, use only coconut milk and skip dairy milk.
• Adjust sweetness by reducing sugar or using honey or maple syrup.
• Add pineapple or passion fruit for extra tropical flavor.
• Stir before serving as the pudding thickens when chilled.
• Store in the refrigerator for up to 3 days in an airtight container.

Nutrition

• Serving Size: 1 serving
• Calories: 280 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg