Mango and coconut tapioca puddings

If you are a mango lover, this easy but insanely delicious cold Asian dessert is a must-try.

Mango and coconut tapioca puddings are quick to make, packed with tropical flavour and come together with just four ingredients. They’re light and creamy and loaded with soft chewy pearls that are so much fun to eat. If you are a fan of bubble tea or boba, you will wonder where mango and coconut tapioca puddings have been all your life!

Tapioca puddings are naturally gluten free. If you can’t tolerate dairy or would like to make a sugar free desert, you can substitute the condensed milk with maple syrup or your preferred liquid sweetener instead. The condensed milk however makes the mango and coconut puree extra creamy and gives the puddings that authentic Thai flavour. Choose mangos that are fully ripe to get the best texture and sweetness. 

Tapioca puddings are the perfect simple summertime dessert. They also make a satisfying after school snack and are healthy enough to pass for breakfast. We know how delicious this dessert is, so our recipe makes enough puddings for a small crowd. Serve in glasses to show off the pearls and store what’s left in a vacuum seal container, so you have dessert (or snacks) covered for several days.  

There are two sizes of tapioca pearls available. For this recipe, you will need mini tapioca pearls (also known as sago). The bigger ones are best used for drinks and take a long time to cook. Cooking small tapioca pearls is quick and failsafe as long as you add the pearls to boiling water. Never add tapioca pearls to the pot when the water is cold, or you’ll end up with a giant mass of congealed jelly in the bottom of your pot. So, note, always wait until the water reaches boiling point before adding the pearls. 

Serves 8 (approx.)

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