A delightfully creamy dessert blending the lushness of coconut milk with chewy tiny tapioca pearls, finished with fresh ripe mango for a burst of tropical sweetness.
Why You’ll Love This Recipe
The silk-smooth coconut cream provides indulgence without being overwhelmingly heavy, while the small tapioca pearls add a fun, tender chew that contrasts beautifully with the juicy mango. The tropical flavor combination of mango and coconut evokes island vacations and sunny afternoons. It’s refined enough for dinner guests yet simple enough for a spontaneous treat.
Because it keeps things dairy-free and light (while still rich in flavor), it’s also a lovely choice when you want something refreshing — especially if you’re in a warm climate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (250 ml) full-fat coconut milk
1 pandan leaf tied into a knot (optional)
5 to 7 tablespoons (62–75 g) granulated sugar or palm sugar, finely chopped
¼ teaspoon table salt (about 1 ml)
2 tablespoons (15 g) rice flour
2 tablespoons (30 ml) water
½ cup (85 g) small tapioca pearls (also called mini pearl sago)
½ cup (10 g) young coconut meat, julienned (fresh or canned)
2 to 3 sweet ripe mangoes, peeled and cut into ½-inch (1.2 cm) cubes
Directions
In a small saucepan, combine the coconut milk and the knotted pandan leaf (if using). Bring to a boil over medium heat.
Once boiling, stir in the sugar and salt until fully dissolved.
In a small bowl, dissolve the rice flour in the water, then pour that mixture into the coconut milk while stirring continuously with a rubber spatula. Continue stirring until the mixture returns to a boil and has thickened slightly. Remove from heat, discard the pandan leaf, and allow the coconut cream to cool to warm/room temperature (or chill if desired).
In a separate pot, bring plenty of water to a full rolling boil. Add the tapioca pearls only after the water is boiling. Stir until the water returns to a boil, then let the pearls cook about 12–13 minutes (or until mostly translucent with just a tiny dot of white center remaining). To test, remove a few pearls and drop them into cold water — they’re done when the white center is no larger than a small dot.
Drain the cooked tapioca in a fine sieve and rinse under cold water until completely cool. Shake off excess water and place the drained pearls into a mixing bowl (they can wait, but best used soon, as they’ll absorb moisture over time).
Once the coconut cream is cooled and the tapioca prepared, fold together the coconut cream, tapioca pearls, and the julienned young coconut meat. Taste, and adjust sugar or salt if needed.
Spoon the mixture into individual serving bowls or glasses, and top with generous cubes of mango. Serve immediately (or chill briefly if preferred). Note: the longer the pudding sits, the more the tapioca will absorb liquid and the texture will change — it’s best enjoyed soon after mixing.
Servings and timing
Serves: 6 (approximate)
Prep time: about 5 minutes
Cook time: about 30 minutes
Total time: ~35 minutes (plus any optional chilling)
Variations
Swap the young coconut meat for shredded coconut flakes or omit it entirely if unavailable.
Use other tropical fruits instead of or in addition to mango: pineapple, papaya, or mango-papaya mix work well.
For a vegan/lower-sugar adaptation, replace granulated sugar with maple syrup or agave, and ensure your coconut milk is the unsweetened variety.
Garnish with toasted coconut flakes for extra texture or a few chopped mint leaves for a pop of color and freshness.
Serve it warm instead of chilled for a comforting dessert in cooler weather.
Storage/Reheating
Store leftover pudding covered in the refrigerator for up to 1 day. Note: the tapioca pearls will continue to absorb moisture, so the texture may become thicker and less chewy over time. If you prefer a looser consistency on reheating, stir in a splash of coconut milk or regular milk before warming gently on the stove or in the microwave until heated through.
FAQs
What kind of tapioca pearls should I use?
Use small pearl tapioca (also called mini pearls or sago) rather than large boba-sized pearls. These cook more evenly in a pudding format.
Can I prepare this ahead of time?
You can prepare the coconut cream and even cook the tapioca ahead, but for optimal texture it’s best to assemble and serve fairly soon after mixing. The longer it sits, the more the pearls absorb liquid and change texture.
Can it be made dairy-free/vegan?
Yes. The recipe as written uses coconut milk (already dairy-free). If you replace any sugar with maple syrup or agave, and ensure ingredients are vegan-friendly, it’s suitable for a vegan diet.
Do I have to use pandan leaf?
No — the pandan leaf is optional. It adds a subtle fragrant aroma characteristic of some Southeast Asian desserts, but the pudding will still be delicious without it.
What should the consistency be like?
The coconut cream should be silky but slightly thickened by the rice flour. The pearls should remain distinct and chewy (rather than mushy). Once mixed with mango, the whole dessert should hold its shape but still feel light and creamy.
Can I use frozen mango?
Yes — if fresh ripe mangoes are unavailable you may use frozen mango cubes (thawed) though flavor and texture will vary slightly.
How can I adjust the sweetness?
Taste the coconut cream mixture before adding tapioca and mango. If your mangoes are very sweet, you may reduce the sugar slightly. Conversely, if they’re tart, you might want to add an extra tablespoon of sugar.
What if the tapioca pearls stick together?
Ensure you add the pearls only after the water has reached a full boil, stir them briefly until boiling again, and rinse under cold water after draining. These steps help prevent them from sticking and becoming clumpy.
Can I skip the rice flour thickener?
Yes — but the coconut cream will be thinner. The rice flour helps slightly thicken the mixture so it coats the pearls and mango more evenly. Without it, the pudding will still work but be looser.
Is this best served warm or cold?
Either works — many enjoy it chilled for a refreshing dessert, especially in warm weather. If serving warm, assemble and serve immediately; if cold, optionally chill for 30-60 minutes before topping with mango and serving.
Conclusion
With its elegant yet simple ingredient list and lovely tropical flavor profile, this mango coconut tapioca pudding brings together textures and tastes in a balanced way — creamy and chewy, sweet yet light. Whether you’re hosting a dinner or simply treating yourself, it’s a dessert that feels a little special while being approachable. Enjoy every fragrant spoonful!
A refreshing tropical dessert made with chewy tapioca pearls, creamy coconut milk, and ripe mango. Light yet indulgent, it’s naturally dairy-free and perfect for warm weather or elegant entertaining.
Ingredients
1 cup (250 ml) full-fat coconut milk
1 pandan leaf, tied into a knot (optional)
5 to 7 tablespoons (62–75 g) granulated sugar or palm sugar
¼ teaspoon table salt
2 tablespoons (15 g) rice flour
2 tablespoons (30 ml) water
½ cup (85 g) small tapioca pearls (mini pearl sago)
½ cup (10 g) young coconut meat, julienned
2 to 3 sweet ripe mangoes, peeled and cut into ½-inch cubes
Instructions
In a saucepan, combine coconut milk and pandan leaf (if using). Bring to a boil over medium heat.
Add sugar and salt; stir until dissolved.
In a small bowl, dissolve rice flour in water. Add to coconut milk while stirring. Cook until thickened slightly, then remove from heat. Discard pandan leaf. Cool to room temperature.
In a separate pot, bring water to a boil. Add tapioca pearls and cook for 12–13 minutes, stirring occasionally, until mostly translucent with a small white center.
Drain tapioca and rinse under cold water. Drain well and place in a bowl.
Fold cooled coconut cream, tapioca pearls, and julienned coconut meat together. Taste and adjust sweetness or salt as needed.
Spoon into serving glasses or bowls. Top with mango cubes. Serve immediately or chill briefly before serving.
Notes
Best served fresh; texture may change after sitting due to tapioca absorbing liquid.
Use high-quality coconut milk for best flavor and creaminess.
Substitute mango with other tropical fruits like pineapple or papaya if desired.
For extra texture, garnish with toasted coconut flakes or sesame seeds.
Serve warm or cold depending on the season and preference.
