How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, you can prepare the pudding and mango topping a day ahead. Combine just before serving.

Can I use frozen mango for this recipe?

Yes, but fresh mango provides better texture and flavor.

Is there a non-dairy alternative for coconut milk?

You can use almond milk, but the flavor will differ slightly.

How can I make this dessert vegan?

The recipe is already vegan since it uses coconut milk and no animal products.

Silky Thai Coconut Mango Tapioca Pudding with Toasted Coconut

Name: Silky Thai Coconut Mango Tapioca Pudding with Toasted Coconut
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Dessert
Ingredients: 1/2 cup small tapioca pearls; 2 cups coconut milk; 1/4 cup sugar; 1/4 teaspoon salt; 2 ripe mangoes, peeled, pitted, and diced; 1 tablespoon lime juice; 1/2 cup unsweetened shredded coconut

A tropical and creamy dessert to soothe your sweet cravings

This luscious pudding combines the smoothness of coconut-infused tapioca with the fresh brightness of ripe mango pieces, all adorned with a sprinkle of toasted coconut.

1 h 10 min
4
Easy

Ingredients

For the Tapioca Pudding

1/2 cup small tapioca pearls

2 cups coconut milk

1/4 cup sugar

1/4 teaspoon salt

For the Mango Topping

2 ripe mangoes, peeled, pitted, and diced

1 tablespoon lime juice

For the Toasted Coconut

1/2 cup unsweetened shredded coconut

Preparation

Preparing the Tapioca Pudding

Combine ingredients

In a medium saucepan, combine tapioca pearls and coconut milk.

Soak

Let the tapioca soak in the coconut milk for 20 minutes.

Cook the pudding

Stir in sugar and salt, then bring to a simmer over medium heat, frequently stirring until thickened.

Do not let the tapioca boil as it can cause the coconut milk to separate. Stir consistently to prevent sticking.

Preparing the Mango Topping

Dice mangoes

Dice the ripe mangoes into small cubes.

Toss with lime juice

Toss the mango pieces with lime juice.

Chill

Refrigerate until ready to serve.

Cooking Process

Simmer the Tapioca

Slowly cook until all the pearls turn translucent and the pudding thickens, about 15-20 minutes.

Toast the Coconut

Spread the shredded coconut on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes or until golden brown.

Final Assembly

Let the pudding cool slightly before topping with mango and toasted coconut.

Plating & Serving