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Coconut Mango Tapioca Pudding

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. 

Course Breakfast, Snack, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword mango, mango lime, tapioca pudding
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 4


  • 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


  1. Add tapioca pearls and the almond milk (or filtered water) to a small saucepan, and let soak uncovered for 30 minutes. Do not drain remaining liquid, if any.

  2. 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.

  3. 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.

Recipe Notes

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.