This Mango Coconut Tapioca Pudding is the ultimate tropical comfort dessert.
Silky coconut milk, chewy tapioca pearls, juicy mango chunks, and sweet coconut jelly come together in a creamy, refreshing treat that’s perfect for warm days or anytime you want a fruity, indulgent spoonful.
Why You’ll Love This Recipe
Creamy, chewy, juicy, and refreshing all at once
Naturally sweetened with mango and condensed milk
No eggs or oven needed—just stovetop prep
Make-ahead friendly and perfect chilled
A hit with both kids and adults
Ingredient Highlights
Base & Sweeteners
Small tapioca pearls – Cooked until translucent and chewy
Coconut milk – Adds richness and tropical flavor
Milk – Balances the coconut and gives body
Sweetened condensed milk – Sweetens and thickens
Add-ins
Ripe mangos – Fresh, juicy, and naturally sweet
Nata de coco – Coconut jelly for a chewy, fruity finish (use some syrup from the jar too!)
Pro Tips Before You Start
Stir tapioca constantly to prevent sticking or clumping
If pearls still have a white center, cook a bit longer
Use fully ripe mangos for best flavor and texture
Adjust condensed milk to your preferred sweetness
Chill before serving for the best creamy consistency
How to Make Mango Coconut Tapioca
Step 1: Cook the Tapioca Pearls
Bring a medium pot of water to a boil.
Add tapioca pearls and reduce heat to medium-high.
Stir occasionally and cook for 25–30 minutes until fully translucent.
If there’s a white dot in the center, continue cooking until it disappears.
Step 2: Rinse and Drain
Once cooked, rinse the tapioca pearls under cold water to remove excess starch.
Drain well and transfer to a large mixing bowl.
Step 3: Mix in Creamy Goodness
Add coconut milk, milk, chopped mangos, sweetened condensed milk, and nata de coco to the bowl.
Stir everything together gently.
You can add a few spoonfuls of the nata syrup for extra flavor.
Step 4: Chill and Serve
Serve immediately if you like it slightly warm, or chill in the fridge for at least 1 hour to enjoy it cool.
Give it a stir before serving.
What to Serve It With
As a refreshing dessert after a spicy meal
With extra fresh mango slices on top
Alongside Thai or Filipino dishes for a tropical finish
Variations & Substitutions
Swap mango for lychee, pineapple, or banana
Use almond milk or oat milk for a dairy-free version
Add basil seeds or chia for extra texture
Stir in pandan extract or vanilla for a flavor twist
Storage & Leftovers
Fridge: Store in a sealed container for up to 3 days
Note: It may thicken more in the fridge—add a splash of milk or coconut milk to loosen it before serving
Best Served: Cold, with fresh fruit on top for contrast
FAQs
Can I make this ahead of time?
Yes! It actually tastes better chilled, so making it 1 day ahead is ideal.
What if my tapioca pearls are still white in the center?
They’re not fully cooked. Keep boiling until they turn completely translucent.
Can I use canned mango?
Yes, but fresh ripe mango gives the best flavor and texture.
Is nata de coco necessary?
No, but it adds great chewy texture. You can skip it or substitute with diced jelly or fruit.
Can I make it vegan?
Absolutely—use plant-based milk and skip the condensed milk for a less sweet version.
What type of tapioca should I buy?
Small white tapioca pearls, not instant or quick-cooking.
Can I freeze this dessert?
It’s not recommended—tapioca changes texture when frozen.
Final Thoughts
This Mango Coconut Tapioca is creamy, tropical, and completely satisfying.
With fresh fruit, chewy pearls, and a kiss of sweetness, it’s like sunshine in a bowl—whether you’re cooling off in summer or just craving something cozy and exotic.
