Silky Thai Coconut Mango Tapioca Pudding with Toasted Coconut
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Tapioca Pudding
- 1
Combine ingredients
In a medium saucepan, combine tapioca pearls and coconut milk.
- 2
Soak
Let the tapioca soak in the coconut milk for 20 minutes.
- 3
Cook the pudding
Stir in sugar and salt, then bring to a simmer over medium heat, frequently stirring until thickened.
Tip: Do not let the tapioca boil as it can cause the coconut milk to separate. Stir consistently to prevent sticking.
Preparing the Mango Topping
- 1
Dice mangoes
Dice the ripe mangoes into small cubes.
- 2
Toss with lime juice
Toss the mango pieces with lime juice.
- 3
Chill
Refrigerate until ready to serve.
How to Make Silky Thai Coconut Mango Tapioca Pudding with Toasted Coconut
Total time: 1 h 33 min · Yields 4 servings
- 1
Simmer the Tapioca
Slowly cook until all the pearls turn translucent and the pudding thickens, about 15-20 minutes.
- 2
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.
- 3
Final Assembly
Let the pudding cool slightly before topping with mango and toasted coconut.
Chef's Tips
Further reading
Frequently asked questions
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.
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