Coconut Mango Sago Tapioca Pudding

Coconut Mango Sago Tapioca Pudding

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 dessert.


Tapioca pearls Coconut Milk Mango Passion fruit Maple syrup Vanilla extract Water Pinch of salt Coconut flakes

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 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 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...

Line or lightly oil a muffin pan. Pour the batter into each cup. You should get about 8 muffins, depending on your pan.

...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!

More dessert recipes to try

Fluffy Aquafaba Chocolate Mousse

Dairy Free Rice Pudding

Strawberry and Mint fruit Salad