Coconut Mango Tapioca Pudding – A Tropical, Creamy Dessert You’ll Love

If you’re craving a dessert that’s light, creamy, and bursting with tropical flavors, Coconut Mango Tapioca Pudding is the perfect choice. This refreshing treat combines the silky texture of tapioca pearls with the rich creaminess of coconut milk and the natural sweetness of fresh, juicy mango. The result? A dessert that’s both indulgent and refreshing — ideal for summer gatherings, special occasions, or a simple weeknight treat.

Tapioca pudding is a classic comfort dessert in many cultures, and this tropical twist makes it even more irresistible. Whether served chilled on a warm day or slightly warm for extra coziness, this pudding offers a perfect balance of flavors and textures that will keep you coming back for more.

Ingredients

For the Pudding:

• 1/2 cup small tapioca pearls

• 2 cups water (for soaking)

• 2 cups coconut milk

• 1/2 cup granulated sugar (adjust to taste)

• Pinch of salt

• 1 tsp vanilla extract

For the Mango Layer:

• 2 ripe mangoes, peeled and diced (reserve a few pieces for garnish)

• 1 tbsp honey or sugar (optional, if mangoes are not very sweet)

For Garnish (Optional):

• Toasted coconut flakes

• Mint leaves

Instructions

Step 1: Soak the Tapioca Pearls

1. Place tapioca pearls in a bowl and cover with water.

2. Let them soak for 30 minutes, then drain.

Step 2: Cook the Tapioca

3. In a medium saucepan, combine soaked tapioca pearls, coconut milk, sugar, and salt.

4. Cook over medium heat, stirring constantly, until the pearls turn translucent and the mixture thickens (about 10–12 minutes).

5. Stir in vanilla extract and remove from heat.

Step 3: Prepare the Mango Layer

6. In a blender, puree the diced mangoes until smooth.

7. Taste and add honey or sugar if needed.

Step 4: Assemble the Pudding

8. Spoon a layer of tapioca pudding into serving glasses or bowls.

9. Add a layer of mango puree, then top with more pudding.

10. Garnish with mango cubes, toasted coconut flakes, and mint leaves.

Step 5: Chill and Serve

11. Refrigerate for at least 2 hours for a cold dessert, or serve slightly warm.

Why This Coconut Mango Tapioca Pudding Is a Must-Try

• Naturally gluten-free – Perfect for those avoiding gluten.

• Tropical flavors – Coconut and mango pair beautifully.

• Versatile – Can be served warm or chilled, as a dessert or sweet snack.

With its creamy texture, bright tropical taste, and beautiful presentation, this Coconut Mango Tapioca Pudding is sure to impress at any occasion. It’s an easy, make-ahead dessert that tastes as good as it looks — a true tropical escape in every spoonful.