Sweet Coconut Tapioca Pudding with Mango

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Silky coconut milk pudding with tiny tapioca pearls, topped with fresh ripe mango for a refreshing tropical dessert. This Asian-inspired Mother’s Day recipe (gluten free, vegetarian), ready in about 65 minutes, pairs small pearl tapioca, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 small pearl tapioca
• 2 cups water
• 2 cups coconut milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 large ripe mango
• 1 tsp vanilla extract

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1/2 cup small pearl tapioca under cold water. In a medium saucepan, combine tapioca and 2 cups water. Soak for 30 minutes.
2. Step 2: Place the saucepan over medium heat and bring to a gentle boil, stirring frequently to prevent sticking. Reduce heat to low and simmer for 15 minutes until tapioca pearls turn translucent.
3. Step 3: Stir in 2 cups coconut milk, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 tsp vanilla extract. Cook over low heat, stirring often, for another 10 minutes until the pudding thickens and coats the back of a spoon.
4. Step 4: Peel and dice 1 large ripe mango into 1/2-inch cubes.
5. Step 5: Transfer pudding into serving bowls and chill for at least 2 hours. Before serving, top each with diced mango for a bright, fruity contrast.