No-Bake Mango Coconut Tapioca Pudding
A tropical-inspired, creamy tapioca pudding infused with fresh mango puree and coconut milk, chilled to a refreshing finish without any baking required. This asian-inspired desserts ready in about 65 minutes layers small pearl tapioca, water, full-fat 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
- 2 cups water
- 1 cup full-fat coconut milk
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large (about 1 cup puree) ripe mango
- 1/4 cup (optional) toasted shredded coconut
Instructions
- Step 1: Rinse 1/3 cup small pearl tapioca under cold water until water runs clear. Combine tapioca with 2 cups water in a medium saucepan and soak for 30 minutes.
- Step 2: After soaking, place the saucepan over medium heat and cook the tapioca, stirring frequently, until pearls become translucent and the mixture thickens, about 15-20 minutes.
- Step 3: Stir in 1 cup full-fat coconut milk, 1/3 cup granulated sugar, and 1 tsp vanilla extract. Continue to cook for 5 more minutes until the pudding is creamy and slightly thickened.
- Step 4: Remove from heat and let cool for 10 minutes. Meanwhile, peel and dice 1 large ripe mango, then puree it in a blender until smooth.
- Step 5: Gently fold the mango puree into the warm tapioca pudding until evenly combined.
- Step 6: Transfer the pudding to serving bowls and refrigerate for at least 2 hours until chilled and set.
- Step 7: Before serving, sprinkle 1/4 cup toasted shredded coconut over each bowl for added texture and flavor, if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Tapioca Pudding take to make?
Total time is about 65 minutes (40 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 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 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 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.
What goes well with No-Bake Mango Coconut 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.
