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.
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 gluten free 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 Vegan Pumpkin Pudding.
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⭐ 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. If you want to find out about mango's nutrition facts, you can read my article on Yellow Fruits.
- Maple syrup. Make sure to use pure maple syrup.
- Coconut flakes. These are totally optional, for garnishing. You can also use grated coconut.
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.
- 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. 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!
👩🏻🍳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.
💬 Recipe FAQs
Store mango sago tapioca pudding in an airtight container or jars with lids in the refrigerator.
Mango tapioca pudding can be stored in airtight containers in the refrigerator for up to 3 days.
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📋 Recipe / Recette
Coconut Mango Sago Tapioca pudding
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!
Chantal
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!