Chilled Coconut Mango Tapioca Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing dessert featuring chewy tapioca pearls cooked in creamy coconut milk and topped with ripe mango slices. This Asian-inspired recipe (vegetarian, gluten free), ready in about 30 minutes, layers small tapioca pearls, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup small tapioca pearls under cold water. In a medium saucepan, combine tapioca pearls with 2 cups water and soak for 30 minutes, then bring to a simmer over medium heat.
  2. Step 2: Cook tapioca pearls, stirring frequently, for 10-12 minutes until pearls turn translucent with a slight chewy center; drain excess water.
  3. Step 3: Return tapioca to saucepan, add 1 1/2 cups full-fat coconut milk, 1/4 cup granulated sugar, and 1/8 tsp salt. Cook over low heat, stirring frequently, for 5 more minutes until the pudding thickens and pearls are soft.
  4. Step 4: Remove from heat and let cool to room temperature. Transfer pudding to serving bowls and chill in refrigerator for at least 2 hours.
  5. Step 5: Before serving, top each bowl with slices from 1 medium ripe mango and garnish with fresh mint leaves if desired.

Frequently asked questions

How long does Chilled Coconut Mango Tapioca Pudding take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chilled Coconut Mango Tapioca Pudding?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chilled Coconut Mango Tapioca Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Coconut Mango Tapioca Pudding for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Coconut Mango Tapioca Pudding vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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