This delicious coconut mango tapioca pudding is the perfect treat for hot summer days! I have been experimenting quite a lot with tapioca pearls lately and they’re just great for puddings, cheeses, etc. I first encountered tapioca during my travels to Israel and Brazil in the past years and have been wanting to integrate it into my dishes ever since. Tapioca is a starch extracted from the cassava root, native to the North Brazilian area. It can be found in form of flakes and powders, although it’s most commonly available in the form of little round pearls. I’ll also try to come up with a healthy recipe for the amazing tapioca crepes that you can find all over Brazil, but for know, I’ll provide you with an amazing tropical pudding recipe! 🙂
The coconut tapioca pudding itself is heavenly on itself, but in combination with the mango puree it gets a surprisingly refreshing note. Tapioca is naturally low in fat, sodium and high in carbohydrates, which makes it a great thickener and can be used in all sorts of sweet or savoury dishes. This pudding is so easy to prepare and takes only about 30 minutes to make. That’s why it’s a great treat to whip up quickly for a summer picnic, dinner party or other celebrations. My boyfriend usually isn’t one for the sweets but he really loved it and already asked me to make it again! 🙂 Honestly, it’s a real winner! It is not only plant-based and gluten-free, but also refined sugar-free and really refreshing.
What’s great about this recipe is that you can easily adjust the fruit to the season and exchange the mango for peaches, dates, strawberries, pineapple, etc. If you happen to try out this recipe, please let me know what you think in the comments and/or share your recreations on Instagram or Facebook! 🙂
- For the pudding:
- ¼ cup tapioca pearls
- 1½ cups coconut milk
- ⅛ cup maple syrup
- 1 tsp vanilla extract
For the puree:
- 1 ripe Mango
- 1 tsp fresh lime juice
- ⅛ cup coconut milk
- 1 tsp coconut sugar
- Heat up the coconut milk in a small sauce pan over medium heat.
- Add in the tapioca pearls, maple syrup and vanilla extract. Bring to a simmer and then reduce the heat to low. Cook for about 15 minutes, stirring frequently (until tapioca pearls are cooked). The tapioca pudding should have the consistency of a thick gravy.
- Transfer the pudding into a bowl and place in the fridge for about 1 hour.
- In the meantime, place all the ingredients for the puree in a high-speed blender and blend until you got a smooth puree. Serve on top of the pudding and top with fresh mint leaves!
- Store both, the pudding and puree, in an air-tight container for 4-5 days.
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Looks delicious. Quick question, are you referring to canned coconut milk or the kind in the carton?
I made this for a dinner party tonight, worked a treat and got lots of compliments thanks for sharing!
I think if you wanted to go less sugar, the it would still taste great even with dropping the maple syrup and coconut sugar. (Which I supplemented with palm sugar).
I also added a bit of extra lime for more Zing. Delish;
I tried this at a Thai restaurant and google for the recipe I found yours made it but I used carton coconut milk by mistake but was delicious still I’m making it for a dinner party tonight using the right coconut milk lol
Could eat it everyday though ❤️
I made this but used carton coconut milk by mistake was OMG Amazing still making it today with the right milk
so happy to hear! 🙂 haven’t made this one in a while and your feedback just inspired me to make it again asap!