Mango Coconut Tapioca Pudding
Recipe Guy
Desserts | Merienda and Bakery | Fil-Am Fusion
Small tapioca pearls give this mango coconut pudding a gentle chew, with mango puree in the creamy base and diced fruit folded in later. The distinction is worth keeping: puree spreads the flavor throughout, while the pieces still taste and feel like mango.
About This Recipe
The pearls are soaked, partially cooked in water, and drained before finishing in the sweet milk mixture. That separate water stage keeps excess starch from overwhelming the pudding, while gentle stirring helps the pearls stay distinct in the creamy base.
The milk base totals 3 cups: the two Cream Mixture milks plus the separate cup of coconut milk. Mango puree goes in after the pearls are tender; vanilla and diced mango follow off the heat. The pudding should still look a little loose before chilling, since it thickens as it cools.
Ingredient Notes
Pearls
Small pearl tapioca gives the classic soft bead texture. Do not use instant tapioca unless you change the cooking time.
Milk
Coconut milk adds richness and works especially well with mango, ube, taro, and toasted coconut.
Texture
The pudding thickens as it cools, so stop cooking while it is still a little loose.
Cooking Notes
- Drain the partially cooked tapioca well before adding it to the milk mixture. Keeping the starchy cooking water out helps preserve the intended soft pearls instead of a gluey base.
- Reserve the extra diced mango for topping at serving time. Folding every piece into the warm pudding would lose the fresh fruit contrast that makes the finished cups more interesting.
Mango Coconut Tapioca Pudding Recipe
A chilled mango tapioca pudding with coconut milk, diced ripe mango, and a soft tropical finish.
Shopping List
- small pearl tapioca
- milk
- coconut milk
- evaporated milk
- sugar
- vanilla
- salt
- coconut milk: 1 cup for Flavor and Finish, plus 1 1/2 cups if used instead of milk in Cream Mixture
- 1/2 cup mango puree
- 1 ripe mango
Ingredients
Tapioca Base
- 1/2 cup small pearl tapioca
- 3 cups water for soaking and par-cooking
- Pinch of salt
Cream Mixture
- 1 1/2 cups milk or coconut milk
- 1/2 cup evaporated milk or whole milk
- 1/4 to 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Flavor and Finish
- 1 cup coconut milk
- 1/2 cup mango puree
- 1 ripe mango, diced
- Extra diced mango for topping
Instructions
- Rinse tapioca pearls, then soak them in cool water for 30 minutes.
- Drain the soaked pearls and simmer them in fresh water until mostly translucent.
- Drain again so excess starch does not make the pudding gluey.
- Combine the 1 1/2 cups milk or coconut milk, 1/2 cup evaporated milk or whole milk, and the separate 1 cup coconut milk from Flavor and Finish in a saucepan: 3 cups milk total. Add the measured sugar and salt and warm gently, stirring to dissolve.
- Stir in tapioca and cook gently, stirring often, until creamy and fully tender.
- Once the pearls are tender, stir in the 1/2 cup mango puree and warm through gently without a hard boil.
- Remove from heat and stir in vanilla. Cool slightly, then fold in the diced mango, keeping the extra topping mango separate.
- Spoon into cups, add the topping, and chill until cold.
Nutrition Estimate
Approximate nutrition for 1 serving (one-quarter of the pudding). Uses whole milk, evaporated milk, the additional coconut milk, 118 g mango puree, 336 g diced mango and 1/4 cup sugar. Extra topping is excluded. Calculated from published food data, not laboratory tested; brands and portions vary.
Tips For The Best Mango Coconut Tapioca Pudding
- Cook gently: Hard boiling can break the pearls and scorch the milk.
- Stir often: Tapioca settles quickly and can stick to the pan.
- Chill covered: A cover prevents the top from drying out.
- Adjust after chilling: Cold desserts taste less sweet, so check sweetness before serving.
How To Serve And Store
Serve cold in small bowls or glasses. Add fruit, coconut, or syrup just before serving for the best texture.
Common Questions
Can I make it dairy-free?
Yes. Use coconut milk plus a neutral plant milk.
Can I use large boba pearls?
Use them as a topping, not as the pudding base, because they need different cooking times.
How long does it keep?
Refrigerate up to 3 days.
Why is it too thick?
Stir in a splash of milk before serving.
Can I use large boba pearls instead of small pearl tapioca?
Not with the same cooking schedule. This pudding is built around small pearls that finish in the milk mixture. Large boba requires its own preparation and would be an optional topping rather than a direct base replacement.
Why is my mango tapioca pudding much thicker after chilling?
The pudding continues to thicken as it cools, so it should leave the stove slightly loose. If it is already chilled and too stiff, gently stir in a little of the listed milk before serving.
Technique and food-safety references: christieathome.com.
