Tropical Coconut Mango Tapioca Pudding

Serves 4 · 40 min prep · 20 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 48g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1/2 cup small pearl tapioca
• 2 cups water
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup whole milk or additional coconut milk
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 large ripe mangoes
• 1 tbsp fresh lime juice
• 1/4 cup toasted coconut flakes
• optional garnish fresh mint leaves

Instructions

1. 1Place the small pearl tapioca in a medium bowl and cover with cool water. Soak for 30 minutes until the pearls look swollen and opaque at the edges, then drain thoroughly in a fine-mesh strainer.
2. 2Combine the drained tapioca, coconut milk, whole milk, granulated sugar, and kosher salt in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring frequently so the pearls do not stick.
3. 3Reduce heat to medium-low and cook, stirring often, until the tapioca pearls turn mostly translucent with just tiny white centers and the pudding thickens to a creamy spoon-coating consistency, about 15 to 20 minutes.
4. 4Remove the pan from heat and stir in the vanilla extract. Taste and adjust sweetness if needed, then transfer the hot pudding to a bowl. Press plastic wrap directly on the surface and refrigerate until completely cold and set, at least 2 hours.
5. 5While the pudding chills, peel the mangoes and cut the flesh away from the pits. Dice most of the mango into small bite-size pieces and puree the remaining mango with the fresh lime juice until smooth for a bright sauce.
6. 6Once the tapioca pudding is fully chilled, give it a good stir to loosen the texture; it will have thickened further. Fold in half of the diced mango so fruit is distributed throughout.
7. 7Spoon the pudding into serving glasses or bowls. Top each portion with remaining diced mango, a generous spoonful of the mango-lime puree, and a sprinkle of toasted coconut flakes.
8. 8Garnish with a few fresh mint leaves if using. Serve immediately while cold so the creamy coconut tapioca contrasts with the juicy mango and crunchy coconut.