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Homemade coconut tapioca pudding in glass bowls topped with fresh mango chunks and mint leaves on kitchen counter.

Creamy Coconut Tapioca Pudding

Creamy coconut tapioca pudding with small pearl tapioca creates silky tropical dessert topped with fresh mango. Dairy-free, gluten-free comfort food that transforms simple ingredients into restaurant-quality Asian-inspired pudding perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 0 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dessert
Cuisine: Asian, Thai-inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup Small pearl tapioca Don't use instant tapioca
  • 1 can Full-fat coconut milk 13.5 oz can for richness
  • 1 cup Whole milk Or use more coconut milk
  • â…“ cup Granulated sugar Adjust sweetness to taste
  • 1 teaspoon Vanilla extract Pure vanilla preferred
  • 0.25 teaspoon Salt Enhances all flavors
  • 1 large Fresh ripe mango For dicing and topping
  • 8 leaves Fresh mint For garnish
  • 2 tablespoons Coconut flakes Optional toasted garnish

Equipment

  • 1 Medium saucepan For cooking tapioca pearls
  • 1 Fine-mesh strainer Essential for draining pearls
  • 1 Wooden spoon For gentle stirring
  • 4 Glass serving bowls Clear bowls show beautiful pearls
  • 1 Measuring cups For accurate liquid measurements

Method
 

  1. Rinse tapioca pearls under cold water until water runs clear
  2. Bring 3 cups water to boil, add tapioca pearls and stir
  3. Simmer 10-12 minutes until pearls are mostly translucent
  4. Strain pearls through fine-mesh strainer and rinse with warm water
  5. Return pearls to pan with coconut milk, regular milk, and sugar
  6. Cook 8-10 minutes stirring constantly until mixture coats spoon
  7. Remove from heat and stir in vanilla extract and salt
  8. Pour into bowls, cover and refrigerate 2 hours until set
  9. Top with diced mango and fresh mint before serving

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.