Chilled Coconut Mango Tapioca Pudding

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Ingredients

• 1/2 cup small tapioca pearls
• 2 cups water
• 1 1/2 cups, full fat coconut milk
• 1/4 cup granulated sugar
• 1/8 tsp salt
• 1 medium, peeled and sliced ripe mango
• for garnish, optional fresh mint leaves

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.