Stovetop Coconut Mango Tapioca Pudding
Creamy tapioca pearls simmered in rich coconut milk and studded with sweet mango chunks for a tropical pudding delight. This asian-inspired desserts ready in about 40 minutes layers (90g) small pearl tapioca, (480ml) water, (480ml), 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 250 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
- 1/2 cup (90g) small pearl tapioca
- 2 cups (480ml) water
- 2 cups (480ml), full-fat coconut milk
- 1/3 cup (65g) granulated sugar
- 1/4 tsp salt
- 1 large (about 200g), peeled and diced ripe mango
- 1 tsp vanilla extract
Instructions
- Step 1: Rinse 1/2 cup small pearl tapioca under cold water in a fine mesh strainer until water runs clear.
- Step 2: In a medium saucepan, combine the rinsed tapioca with 2 cups water and bring to a boil over medium-high heat. Reduce heat to low and simmer gently for 10 minutes, stirring frequently to prevent sticking.
- Step 3: Drain the tapioca if any excess water remains, then return to saucepan. Add 2 cups full-fat coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Cook over medium-low heat, stirring often, for 15-20 minutes until the tapioca pearls become translucent and the mixture thickens to a creamy consistency.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract. Let the pudding cool slightly for 10 minutes.
- Step 5: Fold in 1 large diced ripe mango and transfer pudding to serving bowls. Serve warm or chilled according to preference.
Frequently asked questions
How long does Stovetop Coconut Mango Tapioca Pudding take to make?
Total time is about 40 minutes (10 min prep + 30 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 Stovetop 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 Stovetop 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 Stovetop 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 Stovetop 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
