This Mango Coconut Tapioca Pudding is a refreshing tropical dessert, featuring creamy coconut-infused tapioca pearls, sweet and juicy mango chunks, and a hint of vanilla and lime. Light, dairy-free, and naturally sweetened, it’s the perfect balance of creamy, chewy, and fruity flavors. A touch of toasted coconut flakes and fresh mint adds extra depth and elegance.
For the Tapioca Pudding
½ cup small tapioca pearls (not instant)
1 can (13.5 oz) full-fat coconut milk
1 cup water
¼ cup maple syrup or honey (adjust to taste)
1 tsp vanilla extract
Pinch of salt
For the Mango Layer
1 large ripe mango, diced
1 tbsp lime juice
1 tbsp honey or maple syrup
For Garnish
Toasted coconut flakes
A drizzle of coconut cream
Fresh mint leaves
Cook the Tapioca Pearls
1
- Rinse the tapioca pearls under cold water and drain.
- In a saucepan, combine the tapioca pearls, coconut milk, and water.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Cook for about 10-15 minutes until the pearls turn translucent and the mixture thickens.
- Add maple syrup (or honey), vanilla extract, and a pinch of salt, stirring well.
- Remove from heat and let cool slightly.
Prepare the Mango Layer
2
- Dice the mango into small chunks.
- Toss mango with lime juice and honey (or maple syrup).
- Set aside for serving.
Assemble the Pudding
3
- Spoon the tapioca pudding into serving glasses or bowls.
- Layer the diced mango on top.
- Drizzle with coconut cream and sprinkle with toasted coconut flakes.
- Garnish with fresh mint leaves for a tropical touch.
Pro Tips
4
- For a more intense coconut flavor, add a splash of coconut extract.
- For a chilled dessert, refrigerate the pudding for at least 1 hour before serving.
- If the pudding thickens too much after cooling, stir in a little extra coconut milk.
CategoryDesserts
Ingredients
For the Tapioca Pudding
½ cup small tapioca pearls (not instant)
1 can (13.5 oz) full-fat coconut milk
1 cup water
¼ cup maple syrup or honey (adjust to taste)
1 tsp vanilla extract
Pinch of salt
For the Mango Layer
1 large ripe mango, diced
1 tbsp lime juice
1 tbsp honey or maple syrup
For Garnish
Toasted coconut flakes
A drizzle of coconut cream
Fresh mint leaves
Directions
Cook the Tapioca Pearls
1
- Rinse the tapioca pearls under cold water and drain.
- In a saucepan, combine the tapioca pearls, coconut milk, and water.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Cook for about 10-15 minutes until the pearls turn translucent and the mixture thickens.
- Add maple syrup (or honey), vanilla extract, and a pinch of salt, stirring well.
- Remove from heat and let cool slightly.
Prepare the Mango Layer
2
- Dice the mango into small chunks.
- Toss mango with lime juice and honey (or maple syrup).
- Set aside for serving.
Assemble the Pudding
3
- Spoon the tapioca pudding into serving glasses or bowls.
- Layer the diced mango on top.
- Drizzle with coconut cream and sprinkle with toasted coconut flakes.
- Garnish with fresh mint leaves for a tropical touch.
Pro Tips
4
- For a more intense coconut flavor, add a splash of coconut extract.
- For a chilled dessert, refrigerate the pudding for at least 1 hour before serving.
- If the pudding thickens too much after cooling, stir in a little extra coconut milk.
Notes
Visited 1 times, 1 visit(s) today