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- 1/2 cup small tapioca pearls - 2 cups coconut milk - 1 cup mango puree (fresh or canned) - 1/4 cup sugar (adjust to taste) - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt The main ingredients of this pudding create a creamy and fruity dessert. The small tapioca pearls are key. They give the pudding its unique texture. You can find them easily in most grocery stores. Coconut milk adds richness and a tropical taste. The mango puree brings sweetness and bright flavor. You can use fresh mango or canned puree based on what you have. - 1 ripe mango, diced (for topping) - Mint leaves (for garnish) The toppings make this pudding even better. Fresh diced mango adds a burst of flavor. It also gives a nice color contrast. Mint leaves bring a refreshing touch. They look great on top of the pudding. You can use fresh or canned mango puree for this recipe. Fresh mango gives a bright taste, while canned is easy and quick. If you want to try a different sweetness, use honey or maple syrup instead of sugar. Just remember to adjust the amount based on your taste. {{ingredient_image_1}} - Rinse the tapioca pearls under cold water. Use a fine-mesh strainer. Keep rinsing until the water runs clear. This step cleans the pearls and helps with cooking. - In a medium saucepan, combine 2 cups of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Heat this mixture over medium heat. You want it warm, but not boiling. - Add the rinsed tapioca pearls to the coconut milk mixture. Stir well to mix everything together. - Reduce the heat to low. Let it simmer for 15-20 minutes. Stir occasionally. The tapioca pearls will become translucent, and the mixture will thicken. - Once thickened, remove the saucepan from heat. Add 1/2 teaspoon of vanilla extract and half of the mango puree (reserve the other half for serving). Stir to combine. - Let the pudding cool slightly. Then, transfer it into serving bowls or cups. - Refrigerate the pudding for at least 2 hours. This helps it set completely. - When ready to serve, top each bowl with the reserved mango puree and diced mango. Garnish with fresh mint leaves for a pop of color. Enjoy your delicious coconut mango tapioca pudding! To get the best texture for your pudding, cooking time is key. If you want a thicker pudding, let it simmer a bit longer. Keep stirring as it cooks to avoid sticking. This helps the tapioca pearls cook evenly. The pearls should become clear and slightly chewy. If they are still hard, give them more time. To boost the flavor, try adding a pinch of cinnamon or nutmeg. You can also mix in a splash of lime juice for a zesty kick. Pairing with other fruits, like pineapple or berries, adds freshness. These fruits complement the sweet mango and creamy coconut. Experiment with different fruit combinations to find your favorite. Watch out for overcooking the tapioca. If you cook it too long, the pearls can become mushy. On the other hand, undercooking leaves them hard. Aim for that perfect chewy texture. Also, be careful with sugar. Adding too much can make the pudding overly sweet. Adjust the sugar to your taste for the best result. Pro Tips Perfect Tapioca Texture: Ensure that you rinse the tapioca pearls thoroughly to remove excess starch, which helps achieve a smoother texture in your pudding. Adjusting Sweetness: Taste the pudding before chilling it. You can adjust the sweetness by adding more sugar if desired, but remember that the mango puree will also add sweetness. Chill for Best Results: Allow the pudding to chill for at least 2 hours. This helps the flavors meld together and gives the pudding a firmer texture. Garnish Creativity: Feel free to experiment with toppings! Consider adding toasted coconut flakes or a drizzle of honey for extra flavor and texture. {{image_2}} You can switch up the taste of your coconut mango tapioca pudding in fun ways. One great option is to add passion fruit. The tangy flavor of passion fruit boosts the tropical vibe. Just mix in some fresh passion fruit juice with your mango puree. It adds a zing you will love. Another exciting twist is using green tea. Simply brew some green tea and let it cool. Replace part of the coconut milk with this tea. The earthy notes of green tea mix well with coconut. It offers a unique and calming dessert experience. If you want a vegan version, you are in luck! The recipe is already vegan. Just use plant-based sugar to keep it vegan-friendly. This ensures all your guests can enjoy this pudding. For a low-sugar option, try using a sugar substitute. Stevia or monk fruit sweetener works great. You can adjust the amount to fit your taste. It keeps the pudding sweet without the added sugar. Serving style can change your dessert game. You can create layered dessert cups by alternating layers of pudding and fruit. Start with the pudding, then add diced mango and repeat. This makes a beautiful and tasty treat. Another idea is to serve tapioca in a parfait-style. Use a tall glass and layer tapioca, mango puree, and fresh mango. Top with mint leaves for a pop of color. This style makes each bite a joy. To keep your coconut mango tapioca pudding fresh, store leftovers in the refrigerator. Use a tight lid or plastic wrap to cover the pudding. This helps prevent it from absorbing other smells in the fridge. Glass containers work well for storage. They are easy to clean and do not stain. Can you freeze coconut mango tapioca pudding? Yes, you can freeze it. However, the texture may change once thawed. To freeze, place the pudding in an airtight container. Leave some space at the top, as it may expand. Tips for thawing and serving: When you're ready to eat it, move the container to the fridge for about 6-8 hours. This will help it thaw slowly. Stir it before serving to make it creamy again. You can also add fresh toppings after thawing for a better taste. How long does it last in the fridge? The pudding stays good for about 4-5 days. If you see any water on top or a strange smell, it’s time to toss it. Signs of spoilage include mold and an off taste. Always check before you eat! Tapioca pudding is made from small tapioca pearls, coconut milk, sugar, and salt. You also add vanilla extract for flavor. The main part of this pudding is the tapioca pearls. They come from the cassava root. When cooked, they turn soft and chewy, giving the pudding its unique texture. Yes, you can use many fruits for topping. Some great options include bananas, berries, or kiwi. You can mix and match to find your favorite. Each fruit adds its own flavor and color, making the pudding more exciting. Yes, this pudding is gluten-free. Tapioca pearls do not contain gluten. Coconut milk and fresh fruits are also gluten-free. This dessert is safe for those with gluten allergies or sensitivities. Hydrating tapioca pearls takes about 30 minutes. Rinse them under cold water to remove excess starch. This step helps them cook evenly and become soft. Yes, you can make this pudding ahead of time. It stores well in the fridge for up to 3 days. Just keep it in an airtight container. This makes it a great dessert for parties or gatherings. This blog post reviewed how to make a delicious coconut mango tapioca pudding with simple steps. We covered the key ingredients, from small tapioca pearls to fresh mango, and how to prepare them. I shared tips to perfect the texture and avoid common mistakes. You can even experiment with variations and dietary choices. In the end, making this pudding is easy and rewarding. Enjoy the fresh flavors and create your own twists. Share this treat with family and friends; they will love it!

Coconut Mango Tapioca Pudding

A creamy and tropical dessert made with tapioca pearls, coconut milk, and fresh mango puree.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 250 kcal

Ingredients
  

  • 1/2 cup small tapioca pearls
  • 2 cups coconut milk
  • 1 cup mango puree (fresh or canned)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 ripe mango diced (for topping)
  • to taste mint leaves (for garnish)

Instructions
 

  • Rinse the tapioca pearls under cold water in a fine-mesh strainer until the water runs clear.
  • In a medium saucepan, combine the coconut milk, sugar, and salt. Heat it over medium heat until warm, but not boiling.
  • Add the rinsed tapioca pearls to the coconut milk mixture and stir well.
  • Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the tapioca pearls are translucent and the mixture has thickened.
  • Once thickened, add the vanilla extract and half of the mango puree (reserve the other half for serving). Stir to combine.
  • Remove the saucepan from heat and let it cool slightly. Transfer the pudding into serving bowls or cups.
  • Refrigerate for at least 2 hours to allow the pudding to set completely.
  • When ready to serve, top each bowl of pudding with the reserved mango puree and diced mango. Garnish with fresh mint leaves.

Notes

Adjust sugar according to the sweetness of the mango puree.
Keyword coconut, dessert, mango, pudding, tapioca