Frozen Mango Tapioca Pudding with Coconut Cream
A tropical dessert combining chewy tapioca pearls and smooth frozen mango puree, topped with rich coconut cream for a luscious finish. This asian-inspired desserts ready in about 60 minutes layers small pearl tapioca, water, granulated sugar 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 280 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 pearl tapioca
- 2 cups water
- 1/3 cup granulated sugar
- 2 cups, diced ripe mango
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp lime zest
Instructions
- Step 1: Soak 1/3 cup small pearl tapioca in water for 30 minutes, then drain.
- Step 2: In a medium saucepan, combine soaked tapioca with 2 cups water and 1/3 cup granulated sugar. Bring to a boil then reduce to simmer, stirring frequently, cooking for 15-20 minutes until tapioca pearls become translucent and tender.
- Step 3: Remove from heat and cool tapioca pudding to room temperature.
- Step 4: In a blender, puree 2 cups diced ripe mango until smooth, then stir in the cooled tapioca pudding.
- Step 5: In a separate bowl, whip 1 cup coconut milk with 1/2 cup heavy cream and 1 tsp vanilla extract until light and fluffy.
- Step 6: Layer mango tapioca mixture into serving glasses and top with dollops of whipped coconut cream.
- Step 7: Garnish each serving with 1 tsp lime zest and chill for 1 hour before serving for a refreshing frozen dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Frozen Mango Tapioca Pudding with Coconut Cream 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 Frozen Mango Tapioca Pudding with Coconut Cream?
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 Frozen Mango Tapioca Pudding with Coconut Cream?
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 Frozen Mango Tapioca Pudding with Coconut Cream 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.
What goes well with Frozen Mango Tapioca Pudding with Coconut Cream?
Asian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
