Thai Coconut Tapioca Breakfast Bowls
Warm, creamy coconut tapioca pearls topped with fresh mango and toasted sesame for a tropical breakfast bowl.
The toppings are what make it feel like a proper breakfast bowl rather than a pudding: cool slices of ripe mango, a scattering of toasted sesame and coconut flakes, and a squeeze of lime to wake everything up. You can prep the tapioca base ahead and reheat it gently with a splash of coconut milk, which makes it a realistic weekday option as well as a weekend treat.
Use small pearl tapioca, not instant pudding mix, and soak the pearls first so they cook evenly. Ripe, fragrant mango makes the biggest difference here, so choose one that gives slightly at the stem end.
Ingredients
- 1 cup small pearl tapioca
- 3 cups water, for soaking
- 2 (400 ml) cans full-fat coconut milk
- 3 tablespoons palm sugar or light brown sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 ripe mangoes, peeled and sliced
- 4 tablespoons toasted sesame seeds
- 4 tablespoons toasted coconut flakes
- 1 lime, cut into wedges
- 1 tablespoon maple syrup, optional, for drizzling
Instructions
- Rinse the tapioca pearls in a fine-mesh sieve under cold water, then transfer to a bowl with 3 cups of water and soak for 15 minutes. Drain well.
- Pour the coconut milk into a medium heavy-bottomed saucepan and set over medium-low heat. Add the palm sugar and salt and stir until the sugar dissolves, about 2 minutes. Do not let it boil hard.
- Add the drained tapioca pearls to the warm coconut milk and stir well. Cook over low heat, stirring often with a wooden spoon or silicone spatula so the pearls do not stick, for 20 to 25 minutes, until the pearls are fully translucent with no chalky white centre and the mixture is thick and creamy.
- Stir in the vanilla extract. If the mixture becomes too thick before the pearls are tender, add a splash of water or coconut milk. Taste and add a little more sugar if you like it sweeter.
- Divide the warm tapioca between four bowls. Top with the sliced mango, toasted sesame seeds and toasted coconut flakes, and serve with lime wedges and a drizzle of maple syrup if using.
Cook’s tips
- Stir the pot regularly and keep the heat low; tapioca scorches quickly at the base.
- To check doneness, spoon out a few pearls and look for a fully clear centre rather than a white dot.
- Toast the sesame seeds and coconut flakes in a dry pan over low heat, watching closely, until fragrant and lightly golden.
Substitutions
- Palm sugar can be replaced with light brown sugar or coconut sugar.
- Swap mango for sliced banana, papaya or lychees.
- Use light coconut milk for a thinner bowl, but add 1 extra tablespoon of sugar to compensate.
Storage & reheating
Cool leftovers fully and refrigerate in a sealed container for up to 3 days; reheat gently on the hob with a splash of coconut milk, as the tapioca firms up when cold.
Frequently asked questions
Can I make this coconut tapioca the night before?
Yes. Cook the tapioca base, cool it, and refrigerate in a sealed container. Reheat gently on the hob with a splash of coconut milk, stirring until creamy again, then add the mango and toppings just before serving.
What kind of tapioca should I use?
Use small pearl tapioca, sometimes sold as petit tapioca pearls. Large pearls take far longer to cook, and instant tapioca pudding mix will not give the same chewy texture.
Is this breakfast bowl vegan?
As written it is, since it uses coconut milk, palm sugar and fruit with no dairy or eggs. Check that your sugar is vegan-friendly if that matters to you, as some refined sugars are filtered through bone char.
Can I serve it cold?
Yes. The cooked tapioca thickens considerably when chilled, so loosen it with extra coconut milk before spooning into bowls, then top with mango and sesame.
