If the only tapioca pudding you’ve had is from a plastic cup, my version is about to blow your mind. Creamy, lightly sweet, and made with coconut milk, this Coconut Tapioca is a simple, chilled dessert that feels both comforting and tropical—especially when you top it with juicy slices of fresh peak-season mango. It’s the kind of thing I crave when the weather is hot and I want something refreshing but still a little indulgent.
It’s easy to make, naturally gluten-free, and can be easily made plant based by using your fave alt milk. Make a batch ahead of time, chill it in the fridge, and you’ve got a dessert that’s perfect for summer dinners, backyard parties, or honestly just a happy late night little sweet treat.
Tapioca might sound like something your grandma used to eat, but trust me—it deserves a comeback. Made from the starch of the cassava root, tapioca is a pantry staple across Asia, the Caribbean, and beyond. In this recipe, we’re using the small white tapioca pearls—not the big, chewy kind you slurp through a straw in boba tea. These tiny pearls cook up soft and slightly springy, creating a creamy pudding with just the right amount of bouncy texture. Plus, they soak up all that coconutty goodness like little sponges. If you’ve never made tapioca pudding from scratch, now’s the time.
This recipe is super easy because it doesn’t contain eggs. There is no custard base where there is a danger of curdling by overheating. I like the simplicity of the recipe, plus the snowy white color of the pudding that contrasts beautifully with the cut fruit.
I start making by Coconut Tapioca by heating up the milks and sugar. Word to the wise-use a deeper pot than you think you’ll need; milk loves to sneak up on you and boil over.
The coconut milk. Full disclosure, I use coconut cream because that’s what we use at the restaurant. It’s a creamier, more indulgent version of coconut milk. You can use regular or reduced fat coconut milk. Reduced fat milk will result in a looser pudding:
Then the whole milk, though you can easily veganize this by using whatever alternative milk you prefer:
And then the sugar:
Whisk to combine and bring to a simmer.
Slowly pour in the tapioca pearls while whisking. This part is key! The liquid needs to be very hot—if it’s not simmering, the pearls will clump together into one big sticky mess. Keep stirring the tapioca for a minute after you’ve added it to ensure that the tapioca beads stay separate.
Reduce heat to medium-low and cook for about 40–45 minutes, stirring regularly with a whisk or wooden spoon. You’re looking for the tapioca to thicken and the pearls to turn translucent. Unfortunately, all of the ingredients here quickly burn so there is no getting around the stirring. Grab something to entertain yourself by the stove and make sure you stir every minute or so.
Then turn the heat off but let the tapioca sit for another five minutes to finish thickening up. The tapioca continues to thicken as it cools. I like my tapioca on the creamy soft set style. If you prefer thicker tapioca, feel free to increase the tapioca to 1/3 cup.
Pour the pudding into 6 small bowls and use a spatula to scrape every last bit from the pot. Cover and refrigerate for several hours, until cold and set. You can make this a day or two before you plan to serve.
Once they are chilled, it’s time to top them with fresh mango. It’s mango season in South Florida, and I’m super lucky because I have very prolific trees that gives me tons of the most amazing, sweet fruit every year. When the fruit is this good, you really don’t need to do much—so be sure to use the ripest, juiciest mango you can find. It makes all the difference in a simple dessert like this. In fact, if mangoes don’t look great in your neck of the woods, get what does. Pineapple, peaches, or strawberries would all work beautifully here.
To prep the mango I peel them and slice the two meaty sides off the pit.
Then I cut it into thin slices:
And fan them out on top of the chilled coconut tapioca:
Cold, creamy, and just the right amount of sweet, Coconut Tapioca is ready to cool down your dog days of summer. Make a batch and let me know what you think, and don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!
Looking for more chilly treats? Check out my Avocado Smoothie, 3 Minute Mochi, and Strawberries and Milk!
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Coconut Tapioca
- Prep Time: 5 minutes
- Cook Time: 45 minutes (plus chilling time)
- Total Time: 50 minutes
- Yield: serves 6
- Category: sweets
- Cuisine: pan-Asian
Ingredients
- 1 can coconut milk (13.5 fl ounces)
- 2 cups whole milk (you can substitute plant milk)
- ¼ cup small tapioca pearls
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 mango
Instructions
Make the Tapioca: Place the milk, coconut milk, and sugar in a heavy bottom pot, like a small dutch oven and bring to a simmer over medium heat (Use a big enough pot as milk tends to boil over very quickly). Pour in the tapioca slowly, while whisking the milk. (If the liquid is not simmering, the tapioca will stick together and you will create one goey raft of tapioca).
Lower heat to medium low and cook, stirring regularly with a wooden spoon or whisk, until the tapioca is thickened and the pearls are translucent, about 40-45 minutes.
Turn the heat off and add the vanilla extract, stirring to combine. Then let the tapioca sit for another 5 minutes.
Chill tapioca: Pour the tapioca into 6 small bowls, using a spatula to scrape the last bit out of the pan. Cover and refrigerate for several hours until cold.
Serve tapioca: Peel the mango with a sharp knife. Cut the two meaty halves off and slice the mango into thin pieces. Fan the mango over the tapioca and serve immediately.
Notes
*This tapioca is not a firm set. If you like thicker tapioca pudding, feel free to increase the tapioca to 1/3 cup.
*Low fat milks can be used but will yield a lighter, more watery flavor and a looser set. Increase the tapioca to 1/3 cup to help with texture.
*Vegan milk can be used as a substitute for whole milk. Light thin milks, like rice or pure almond, would benefit from an increase of tapioca to 1/3 cup to improve texture.
Keywords: tapioca, sweets, summer, chilled, mango, fruit, gluten free, plant based
