No-Bake Chilled Mango Coconut Tapioca Pudding
A refreshing and easy dessert featuring tiny tapioca pearls soaked in creamy coconut milk and sweet mango puree, served chilled. This Asian Fusion-inspired recipe (vegan, gluten free), ready in about 35 minutes, layers small pearl tapioca, 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
- 1/3 cup small pearl tapioca
- 1 1/2 cups water
- 1 cup, full fat coconut milk
- 1/4 cup sugar
- 1 large, peeled and diced ripe mango
- 1/2 tsp vanilla extract
- a pinch salt
- for garnish fresh mint leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/3 cup small pearl tapioca under cold water. In a medium saucepan, combine tapioca with 1 1/2 cups water and bring to a gentle boil over medium heat. Reduce heat to low and simmer, stirring frequently, for 15 minutes until the pearls are translucent.
- Step 2: Stir in 1 cup full-fat coconut milk, 1/4 cup sugar, 1/2 tsp vanilla extract, and a pinch of salt. Continue cooking over low heat for another 10 minutes, stirring often, until the pudding thickens and the tapioca pearls are soft.
- Step 3: Remove from heat and let cool slightly. Meanwhile, puree 1 large peeled and diced ripe mango in a blender until smooth.
- Step 4: Layer pudding and mango puree in serving glasses or bowls. Refrigerate for at least 2 hours until fully chilled and set.
- Step 5: Garnish each serving with fresh mint leaves before serving for a bright herbal note.
Frequently asked questions
How long does No-Bake Chilled Mango Coconut Tapioca Pudding take to make?
Total time is about 35 minutes (10 min prep + 25 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 No-Bake Chilled 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 No-Bake Chilled 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 No-Bake Chilled 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 No-Bake Chilled 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.
