Coconut Tapioca Pudding

A glass bowl with tapioca pudding topped with mango chunks and a spoonful of pudding over it.

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Coconut Tapioca Pudding topped with mango chunks and a touch of maple syrup, a creamy and incredibly refreshing dessert that is vegan friendly and wonderfully delicious. It's so easy to make with only 6 ingredients, and it's a firm family-favourite pudding recipe with us.

Prep Time5

Cook Time20

Soaking Time45

Total Time1 10

Course: Dessert

Cuisine: International

Servings: people

Calories: 185kcal

Author: Daniela Apostol

Ingredients

½ cup tapioca pearls
2 tins full-fat coconut milk ( 2X 400 ml or 2 x 13 oz)
¼ cup granulated sugar
2 tablespoon maple syrup
1 vanilla pod
1 mango

Instructions

Pour the coconut milk into a large pan, and whisk it well to make sure the liquid is creamy.
Add the tapioca pearls, give it a good stir, and leave it to soak up for 40-45 minutes.
Place the pan on a medium heat, add the sugar and scrape the vanilla seeds off the vanilla pod.
Mix everything well, and leave it to simmer, stiring often, until the tapioca pearls are translucent and most of the liquid is absorbed, but the mixture is still sloppy.
Remove the vanilla pod and divide the pudding between 4 large dessert bowls.
Top with mango chunks and drizzle over maple syrup.
Serve warm or cold from the fridge.

Video

Notes

It might look like the ratio tapioca pearls to coconut milk is not right, and you might be tempted to add more tapioca, but that's not necessary, it's the right amount.
I highly recommend using tinned coconut milk rather than the drinking coconut milk that comes in cartons. That one does not have the right consistency to make a creamy pudding.
If the tinned coconut milk has the cream separated from the rest of the liquid, just whisk it well to make sure it's a nice and creamy texture before adding the pearls to it.

Nutrition