Let’s bring back the weird phenomenon of tapioca with this coconut mango tapioca pudding. As I’ve said before, it’s gummy, strange, nostalgic and oddly delicious. This particular version is all of that and so much more!
Tapioca pudding isn’t too common anymore, but I’m not really sure why. It’s relatively easy to make and there’s a world of possibilities in terms of flavor combinations. I think it’s kinda similar to rice pudding, but in a gooier way and of course, grain-free too. It’s good warm or cold and with or without fruit.
When it comes to this coconut mango tapioca pudding, it’s refreshing, a tad zesty and a touch sweet. It’s made with unsweetened almond and coconut milk, and unlike traditional tapioca pudding, contains no eggs or refined sugars. The fresh mango, lime zest and lime juice pair impeccably with the coconut milk and add a sunny, tropical flair. For a tasty final touch, garnish with toasted coconut and extra lime zest.
I hope you decide to take a trip down memory lane and cook up a batch of this tapioca pudding. It makes a delish little spring or summer treat (or even a sweet breakfast) and would be great for Cinco de Mayo too (coming up this weekend).
If you’re interested in another tapioca pudding recipe, be sure to check out my coconut cardamom tapioca pudding.
Cheers and enjoy!
Gooey, fruity and zesty, this coconut mango tapioca pudding makes a delish little treat! It’s dairy-free, refined sugar-free, and both gluten and grain-free. Unlike traditional tapioca pudding, it’s also egg-free.
- 1/3 cup small pearl tapioca
- 1 cup good-quality unsweetened vanilla or plain almond milk, or filtered water
- 13.5 oz can full-fat coconut milk
- 3 Tbsp coconut sugar
- 2 Tbsp fresh lime juice
- Zest of 1 medium-large lime
- Pinch of sea salt
- 2 cups peeled and cubed mango, separated (2/3 cup will get finely chopped — see instructions)
- 1 tsp pure vanilla extract
- Toasted unsweetened shredded coconut, for garnish, optional
- Extra lime zest, for garnish, optional
Next, add the coconut milk, coconut sugar, lime juice, lime zest and sea salt. Bring to a boil over medium heat and then simmer over low heat for 10-15 minutes, stirring occasionally, until mixture thickens. Finely chop 2/3 cup of the cubed mango and fold into the mixture. Let cook about 3 minutes more.
Remove from heat and cool for about 15 minutes before stirring in the vanilla extract. Serve warm or place in refrigerator to chill and serve cold. When ready to serve, top with remaining mango cubes. Garnish with toasted coconut and extra lime zest, if using.
I used this brand of unsweetened almond milk, which has no gums or other weird ingredients.
I used champagne mangos since they were in season and on special at the store, but regular are fine too.