Velvety Mango Coconut Tapioca Pudding
A silky tapioca pudding enriched with creamy coconut milk and bright, fresh mango chunks for a tropical, refreshing dessert. This asian-inspired desserts ready in about 65 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 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
- 1/2 cup small pearl tapioca
- 2 cups water
- 1 1/2 cups coconut milk
- 1/3 cup granulated sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 large peeled and diced ripe mango
- 2 tbsp for garnish toasted shredded coconut
Instructions
- Step 1: In a medium saucepan, soak 1/2 cup small pearl tapioca in 2 cups water for 30 minutes, stirring occasionally to prevent clumping.
- Step 2: After soaking, place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to avoid sticking.
- Step 3: Reduce the heat to low and simmer for 10 minutes until the tapioca pearls become translucent, stirring often.
- Step 4: Stir in 1 1/2 cups coconut milk, 1/3 cup granulated sugar, and 1/8 tsp salt, continuing to cook on low heat while stirring frequently for another 10-12 minutes until the pudding thickens to a creamy consistency.
- Step 5: Remove the pudding from heat and stir in 1 tsp vanilla extract.
- Step 6: Allow the pudding to cool slightly, then refrigerate for at least 2 hours to chill and set.
- Step 7: To serve, spoon the chilled tapioca pudding into bowls and top each with generous portions of 1 large peeled and diced ripe mango and a sprinkle of 2 tbsp toasted shredded coconut for added texture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvety 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 Velvety 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 Velvety 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 Velvety 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 Velvety 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.
