Coconut-Mango Tapioca Pudding

Coconut-Mango Tapioca Pudding
Servings: 6 Prep 15 mins Soak overnight Cook 50 mins Cool 10 mins Chill at least 2 hours


  • 1/2 cup large pearl tapioca
  • 2 cups coconut water
  • 1 can (13.5 oz) coconut milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 egg yolk
  • 1/3 cup sugar
  • 2 ripe mangoes, peeled, pitted and diced (2 cups)
  • 1 cup unsweetened large flake coconut (such as Bob's Red Mill), toasted

Make It

1. Soak tapioca in coconut water overnight in a bowl covered with plastic wrap.

2. In a medium lidded pot, combine tapioca–coconut water mixture, coconut milk, vanilla and salt. Cover, bring to a boil, then reduce to a low simmer. Cook, covered, for 40 minutes.

3. In a bowl, whisk egg yolk and sugar. Slowly whisk in half the tapioca; pour contents from bowl into pot. Cook another 10 minutes over low heat, until thickened. Remove from heat and cool 10 minutes.

4. Meanwhile, puree 1 cup of the mango in a blender or food processor. Mix into remaining 1 cup mango.

5. In each of 6 cups, layer 1/4 cup mango, followed by 1 heaping tbsp coconut, 1/2 cup tapioca, another 1/4 cup mango and another 1 heaping tbsp coconut. Cover and refrigerate until cool, at least 2 hours.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 390, Fat, total (g): 23, chol. (mg): 30, sat. fat (g): 20, carb. (g): 48, fiber (g): 4, pro. (g): 4, sodium (mg): 80, Percent Daily Values are based on a 2,000 calorie diet.