Sweetened coconut milk with diced mango and tapioca. This mango coconut tapioca pudding is the perfect summer dessert.
Hi! This is Andrea from Cooking with a Wallflower and I’m back this month to share with you a brand new recipe, perfect for a summer dessert. Especially since ripe mangoes are in season right now.
How have you guys been? It’s halfway through the summer, and I’ve been so busy lately. This past weekend, my sisters organized my bachelorette party. It was simple and perfect. A limo took us up to wine country. We had lunch at the Girl and the Fig, visited two beautiful wineries, and had an amazing time for our short weekend getaway. Family, friends, and good food. What more can I ask for?
Today, I wanted to share with you this mango coconut tapioca pudding. It’s simple, delicious, and perfect for the summer. This is a classic dessert, and it’s one of my favorite growing up. It requires only a few simple ingredients: coconut milk, sugar, water, tapioca pearls, and mango. Hope you’ll enjoy this dessert as much as I do!
In a small pot, add coconut milk, water, and granulated sugar. Stir the ingredients together over low heat. Once the sugar has dissolved, remove from heat. Set aside for now.
In another pot, cook tiny tapioca balls in a medium pot with water. Bring the water and tapioca balls to a boil, remove the pot from heat, and cover for half an hour. The tapioca balls will turn from white to translucent. Run the tapioca balls through cold water then drain and set aside for now.
Dice the mango into tiny bits.
In a large bowl, stir together coconut milk, tapioca balls, and diced mango.
Place the pudding in the fridge until it gets cold.
Serve the mango coconut tapioca pudding cold in small bowls.
Enjoy!
Andrea
- 1 can 13.5 oz full fat coconut milk
- ½ cup water
- ½ cup granulated sugar
- ½ cup tiny tapioca balls
- 1 quart water
- 1 large ripe mango
- In a small pot, add coconut milk, water, and granulated sugar. Stir the ingredients together over low heat. Once the sugar has dissolved, remove from heat. Set aside for now.
- In another pot, cook tiny tapioca balls in a medium pot with water. Bring the water and tapioca balls to a boil, remove the pot from heat, and cover for half an hour. The tapioca balls will turn from white to translucent. Run the tapioca balls through cold water then drain and set aside for now.
- Dice the mango into tiny bits.
- In a large bowl, stir together coconut milk, tapioca balls, and diced mango.
- Place the pudding in the fridge until it gets cold.
- Serve the mango coconut tapioca pudding cold in small bowls.
