Coconut Mango Tapioca Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Asian
Serves: 4
  1. Heat up the coconut milk in a small sauce pan over medium heat.
  2. 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.
  3. Transfer the pudding into a bowl and place in the fridge for about 1 hour.
  4. 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!
  5. Store both, the pudding and puree, in an air-tight container for 4-5 days.
Nutrition Information
Serving size: 166g Calories: 281 Fat: 19g Saturated fat: 17.4g Trans fat: 0g Carbohydrates: 27g Sugar: 15g Sodium: 16mg Fiber: 1g Protein: 2g Cholesterol: 0g
Recipe by The Tasty K at