Spiced Coconut Tapioca Pudding with Mango
Silky tapioca pearls cooked in creamy coconut milk infused with warm spices, topped with fresh mango cubes for a tropical twist. This asian-inspired desserts ready in about 35 minutes layers small tapioca pearls, coconut milk, 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 240 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 coconut milk
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- a pinch salt
- 1 medium, peeled and diced ripe mango
- 2 tbsp (for garnish) toasted shredded coconut
Instructions
- Step 1: Rinse 1/3 cup small tapioca pearls under cold water until water runs clear. In a medium saucepan, combine rinsed tapioca, 2 cups coconut milk, 1/3 cup granulated sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, and a pinch of salt.
- Step 2: Bring mixture to a gentle boil over medium heat, stirring frequently to prevent sticking, then reduce heat to low. Simmer uncovered, stirring often, for 15-20 minutes until tapioca pearls are translucent and pudding thickens to a creamy consistency.
- Step 3: Remove saucepan from heat and let pudding cool slightly for 10 minutes; it will thicken more as it cools.
- Step 4: Spoon pudding into 4 serving bowls, top each with 1/4 of the diced ripe mango, and sprinkle 1/2 tbsp toasted shredded coconut over each serving before serving warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Coconut Tapioca Pudding with Mango 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 Spiced Coconut Tapioca Pudding with Mango?
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 Spiced Coconut Tapioca Pudding with Mango?
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 Spiced Coconut Tapioca Pudding with Mango 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 Spiced Coconut Tapioca Pudding with Mango?
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.
