Mango Coconut Tapioca

Posted on by thelittlefoodies

This is probably our version of a rice pudding but the starch here is tapioca. Just like any Hong Kong-nese or Cantonese I love this mango dessert. It would be ideal if you have ripen mangoes sitting around your house every day for the rest of your life. However, that is usually not the case.  Therefore, this dessert requires a little bit of planning. Get some mangoes and let it ripen to its full sweetness and you’ll have this dessert in less than 10 mins! (Minus the time you have to cook the tapioca). There’s always the option of instant tapioca (not pudding) that you could find in the baking isle of any supermarkets or grocery stores.

Mango Coconut Tapioca

Serves 6

Tapioca and Garnish

  • 1/2 cup small tapioca pearls (I used this one)
  • 2 1/2 cups water
  • 1/4 cup sugar
  • 8 oz fresh mango flesh (The Brunoise Dice)
  • 1 cup coconut milk (I used this one)
  • blueberries, strawberries, kiwi, sliced coconuts (any fruits you like)
  • 3t lime zest

Notes below

Mango Purée

  • 8 oz mango flesh 
  • 1/2 cup coconut milk (not coconut cream)
  • 1/4 cup sugar
  1. Bring 2 1/2 cups of water to a boil in a medium pot. Add the sugar to the water and stir until completely dissolved. Add tapioca to the boiling water. Immediately turn the heat down to low. Stir the tapioca continuously to prevent it from burning at the bottom. Stop when the pearls are translucent and you can see a small-uncooked white spot in the center. About 20-45 minutes depending on the brand of Tapioca. (Mine took 20 mins). Turn the heat off, take it off the stove and cover the pot for about 20 minutes. Mix with 1 cup coconut milk. Refrigerate after cooling down.
  2. Put all the ingredients for the mango purée into a blender and pulse until they are completely blended. Refrigerate the mango purée.
  3. Cut up Mango into brunoise dice or bigger as you like and set aside.
  4. To assemble scoop about 1/4 cup of the mango puree into glass and ladle tapioca on top layer then garnish with the chopped mangoes, sliced fruits, berries (if using), nuts, grated lime zest and more coconut milk!

Note: you can also serve with chopped walnuts, pistachios and sliced almonds as garnish!

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