No-Bake Coconut Mango Tapioca Pudding
A tropical, creamy tapioca pudding infused with coconut milk and fresh mango chunks, no baking required. This asian-inspired desserts ready in about 25 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 210 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 coconut milk
- 1/4 cup granulated sugar
- 1 cup, diced ripe mango
- 1 tsp vanilla extract
Instructions
- Step 1: Soak 1/3 cup small pearl tapioca in 1 1/2 cups water for 30 minutes, then drain.
- Step 2: In a medium saucepan, combine the soaked tapioca, 1 cup coconut milk, and 1/4 cup granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and the tapioca pearls become translucent, about 15 minutes.
- Step 3: Remove the saucepan from heat and stir in 1 tsp vanilla extract.
- Step 4: Let the pudding cool slightly, then fold in 1 cup diced ripe mango.
- Step 5: Transfer the pudding to serving bowls and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld and pudding to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Tapioca Pudding take to make?
Total time is about 25 minutes (10 min prep + 15 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 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 No-Bake 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 No-Bake 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.
What goes well with No-Bake Coconut Mango Tapioca Pudding?
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.
