Mango Coconut Tapioca Pudding

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

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

Dice the mango into small chunks.
Toss mango with lime juice and honey (or maple syrup).
Set aside for serving.

Assemble the Pudding

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

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.

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