Thai Coconut Tapioca Pudding with Mango
Creamy coconut-milk tapioca pearls served warm with ripe mango and toasted coconut—a simple Thai-inspired dessert or sweet breakfast.
Ripe mango is the natural partner here—its juicy sweetness cuts through the rich coconut. A final scatter of toasted coconut adds crunch, and a tiny pinch of salt keeps everything from tasting flat. It's a simple, satisfying dish that works just as well for breakfast as it does for dessert.
This recipe is naturally vegetarian and dairy-free, and it comes together in about half an hour with just a handful of ingredients. Serve it in small bowls or glasses, and let everyone top their own with extra mango and coconut.
Ingredients
- 1/2 cup small pearl tapioca (not instant)
- 2 1/2 cups water
- 1 (13.5-ounce) can full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 large ripe mango, peeled and diced
- 1/4 cup unsweetened shredded coconut, toasted
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Soak the tapioca pearls in 2 cups of the water for 20 minutes (this helps them cook evenly). Drain well.
- In a medium saucepan, combine the drained tapioca and the remaining 1/2 cup water. Bring to a simmer over medium heat, then cook, stirring frequently, until the pearls turn translucent and the mixture thickens, about 10–12 minutes.
- Stir in the coconut milk, sugar, and salt. Bring back to a gentle simmer and cook, stirring often, for 5–7 minutes, until the pudding is creamy and the pearls are fully tender. Remove from heat and stir in the vanilla, if using.
- Spoon the warm pudding into four bowls. Top with diced mango and toasted coconut. Serve immediately.
Cook’s tips
- Stir the pudding frequently as it cooks to prevent the pearls from sticking to the bottom of the pan.
- The pudding will thicken as it cools; if you prefer a looser texture, stir in a splash of warm coconut milk before serving.
- Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden.
Substitutions
- Use light coconut milk for a less rich pudding, though the texture will be slightly thinner.
- Replace granulated sugar with palm sugar or light brown sugar for a deeper flavor.
- If small pearl tapioca is unavailable, use quick-cooking tapioca, but reduce the simmering time and follow the package directions.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of coconut milk.
Frequently asked questions
Can I use instant tapioca instead of small pearl tapioca?
Yes, but the texture will be smoother and less pearl-like. Follow the package directions for cooking time, and reduce the water slightly as instant tapioca thickens quickly.
Is this pudding served warm or cold?
It's traditionally served warm, but you can chill it for a few hours and serve cold. If chilled, it will set firmer; stir in a little coconut milk to loosen before serving.
Can I make this recipe vegan?
It's already vegan as written, as it uses coconut milk and no dairy or eggs. Just check that your sugar is vegan-friendly if that's a concern.
What type of mango is best for this dish?
Use a ripe, fragrant mango such as Alphonso, Ataulfo, or Kent. The fruit should give slightly when pressed and have a sweet aroma.
