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    Home » Recipes » Desserts & snacks

    Coconut Mango Sago Tapioca Pudding

    Published: Dec 2, 2022 · Updated: Dec 2, 2022 by Bea C. | This post may contain affiliate links | 1 Comment

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    a glass full of layered mango tapioca pudding topped with grated coconut and 4 other glasses in the background and a text overlay with the title
    a glass full of layered mango tapioca pudding topped with grated coconut and 4 other glasses in the background and a text overlay with the title

    Coconut Mango Sago Tapioca Pudding uses tapioca pearls, mango and coconut milk to make a dessert that is both beautiful and delicious. Layers of creamy coconut tapioca pudding and mango topped with grated coconut create the perfect Asian-inspired dessert.

    a glass full of layered mango tapioca pudding topped with grated coconut and 4 other glasses in the background

    While it is enjoyable any time of year, this coconut mango tapioca pudding was originally created as a holiday recipe when I was deciding what to make for our Christmas dessert.

    This mango tapioca dessert looks really good when served in beautiful glasses. If you like to serve desserts in glasses you can make Fluffy Aquafaba Chocolate Mousse, Strawberry and Mint Fruit Salad or Pumpkin Pudding.

    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 🥭 What other fruit can I use?
    • 🥣 Step by step instructions
    • 👩🏻‍🍳Top tips
    • 💬 Frequently Asked Questions
    • 🍪 Other recipes you might like
    • 📋 Recipe / Recette

    ⭐ Why you'll love this recipe

    • This mango tapioca recipe is very easy to make.
    • It makes a perfect holiday dessert.
    • This recipe is gluten free, dairy free, egg free, vegan, paleo and AIP compliant but nobody will notice!

    📖 Ingredient notes

    • Tapioca pearls. For this recipe you will need small tapioca pearls.
    • Coconut Milk. Use full fat coconut milk. Make sure to use additive free coconut milk.
    • Mango. You can either use fresh or frozen mango. Make sure it is perfectly ripe.
    • Maple syrup. Make sure to use pure maple syrup.
    • Coconut flakes. These are totally optional, for garnishing. You can also use grated coconut.
    all the ingredients for the mango tapioca pudding spread on a kitchen counter

    For the quantities and complete list of ingredients for this mango sago tapioca pudding recipe, please see the recipe below.

    🥭 What other fruit can I use?

    Instead of mango and passion fruit, feel free to use any other kind of fruit of your choice according to what you have on hand. Apricots, bananas, cherries, raspberries, strawberries, blackberries, pineapple, kiwi and papaya pair well with coconut and would be great options.

    🥣 Step by step instructions

    • Peel and cut the mango into bite size pieces.
    mango bite sized cubes on a wooden board
    • Cut the passion fruits in half. Using a spoon, scoop the inside of the passion fruits.
    2 passion fruits cut in half and a spoon scraping the inside of one of them
    • Transfer the mango cubes and passion fruit into a saucepan and add 1 tablespoon of maple syrup.
    mango cubes and passion fruit in a saucepan
    • Stir and let it cook on medium heat for about 20 minutes or until you get a purée-like texture.
    mango and passion fruit compote in a saucepan
    • In the meantime, pour the water and coconut milk into a large saucepan and bring to a boil over high heat.
    coconut milk and water in a saucepan on the stove
    • Add 1 tablespoon maple syrup, vanilla and salt.
    maple syrup being added to the saucepan full of tapioca and coconut milk
    • Once the coconut milk is boiling, pour in the tapioca and lower the heat.
    tapioca pearls being poured in the saucepan full of coconut milk
    • Stirring frequently to avoid sticking, maintain a simmer for 15 to 20 minutes...
    tapioca being whisked while it is cooking in a saucepan
    • ...or until the tapioca is translucent.
    a spoonful of tapioca pudding being shown over the saucepan to show the creamy consistency
    • Grab five glasses and spoon tapioca pudding into each. Top with a layer of mango-passion fruit puree and then continue to layer. Chill in the refrigerator for at least 2 hours. When you’re ready to serve, sprinkle coconut flakes (or grated coconut) on top and voilà!
    5 glasses full of layered mango tapioca pudding topped with grated coconut and 2 spoons on the side

    👩🏻‍🍳Top tips

    • I'm using 5 oz glasses to serve this Coconut Mango Sago Tapioca Pudding. In my opinion, this serving size is great. It makes a dessert that is not too big nor too small. But feel free to adapt the serving size according to your own appetite or glass size.
    • If you don't have coconut flakes, you can decorate your puddings with grated coconut. For this, crack open a coconut and use either a grater or a zester to make long thin strips.

    💬 Frequently Asked Questions

    How to store mango sago tapioca pudding

    Store mango sago tapioca pudding in an airtight container or jars with lids in the refrigerator.

    How long does mango tapioca last in the fridge

    Mango tapioca pudding can be stored in airtight containers in the refrigerator for up to 3 days.

    🍪 Other recipes you might like

    • Mango and avocado salad with shrimp (paleo, AIP)
    • Creamy coconut chicken curry (AIP, paleo, whole30)
    • Tapioca pudding (vegan, AIP, paleo)
    • Dairy free Rice Pudding (gluten free, vegan)

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    a glass full of layered mango tapioca pudding topped with grated coconut and 4 other glasses in the background

    Coconut Mango Sago Tapioca pudding

    Author: Bea C.
    This mango tapioca recipe uses tapioca pearls, mango and coconut milk to make a delicious Asian-inspired dessert.
    5 from 11 votes
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    Prep Time 10 mins
    Cook Time 40 mins
    Chilling time 2 hrs
    Total Time 2 hrs 50 mins
    Course Dessert
    Cuisine Asian
    Servings 5 servings
    Calories 351 kcal

    Equipment

    • 2 saucepan
    • 1 set of 5 oz glasses

    Ingredients
     

    • 80 grams (½ cup)  tapioca pearls
    • 500 ml (2 cups) coconut milk
    • 500 ml (2 cups) water
    • 2 Tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • 400 grams (2 cups + ¼ cup) mango (weight once peeled and cubed which makes about one large mango)
    • 2 passion fruit

    Optional (for garnish):

    • coconut flakes or grated coconut

    Instructions
     

    • Peel and cut the mango into bite size pieces.
    • Cut the passion fruits in half. Using a spoon, scoop the inside of the passion fruits.
    • Transfer the mango cubes and passion fruit into a saucepan and add 1 tablespoon of maple syrup.
    • Stir and let it cook on medium heat for about 20 minutes or until you get a purée-like texture.
    • In the meantime, pour the water and coconut milk into a large saucepan and bring to a boil over high heat.
    • Add 1 tablespoon maple syrup, vanilla and salt.
    • Once the coconut milk is boiling, pour in the tapioca and lower the heat.
    • Stirring frequently to avoid sticking, maintain a simmer for 15 to 20 minutes or until the tapioca is translucent.
    • Grab five glasses and spoon tapioca pudding into each. Top with a layer of mango-passion fruit puree and then continue to layer. Store in the fridge for at least 2 hours to set before serving. When you’re ready to serve, sprinkle coconut flakes (or grated coconut) on top and voilà!
      Bon appétit!

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 351kcalCarbohydrates: 42gProtein: 3gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 29mgPotassium: 484mgFiber: 5gSugar: 20gVitamin A: 1298IUVitamin C: 40mgCalcium: 45mgIron: 4mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    Reader Interactions

    Comments

    1. Chantal

      December 31, 2022 at 11:06 pm

      5 stars
      Delicious and so easy to make. I love Bea's recipes because I know that I will be able to make it successfully and it will taste great. This is another illustration. Thank you Bea!

      Reply

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    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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