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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.

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

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

Find it online: https://thefamilycooking.com/mango-coconut-tapioca-pudding/