Chilled No-Bake Mango Coconut Tapioca Pudding
A refreshing tropical dessert combining creamy coconut milk, delicate tapioca pearls, and sweet mango chunks without needing any baking. This Asian Fusion-inspired recipe (vegan, gluten free), ready in about 60 minutes, layers small tapioca pearls, full-fat coconut milk, water 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
- 1/3 cup small tapioca pearls
- 2 cups full-fat coconut milk
- 1 cup water
- 2 tbsp maple syrup
- 1 medium, peeled and diced ripe mango
- 1 tsp vanilla extract
- 2 tbsp toasted shredded coconut
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 1/3 cup small tapioca pearls, 2 cups full-fat coconut milk, and 1 cup water. Let soak for 30 minutes to soften the pearls.
- Step 2: Place the saucepan over medium heat and bring the mixture to a gentle boil while stirring frequently to prevent sticking.
- Step 3: Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the tapioca pearls become translucent and the pudding thickens.
- Step 4: Remove from heat and stir in 2 tbsp maple syrup and 1 tsp vanilla extract for sweetness and aroma.
- Step 5: Transfer pudding into serving bowls and chill in the refrigerator for at least 2 hours until set.
- Step 6: Before serving, top each bowl with 1/2 cup diced ripe mango and sprinkle 1 tbsp toasted shredded coconut for added texture and flavor.
Frequently asked questions
How long does Chilled No-Bake Mango Coconut Tapioca Pudding take to make?
Total time is about 60 minutes (40 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 No-Bake Mango Coconut 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 No-Bake Mango Coconut 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 No-Bake Mango Coconut 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 No-Bake Mango Coconut Tapioca Pudding vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
