Introduction in Alex Guarnaschelli’s Style:
There’s something incredibly soothing about a chilled bowl of Coconut Mango Sago Tapioca Pudding—it’s creamy, lightly sweet, and bursting with tropical flavors. The combination of chewy tapioca pearls, rich coconut milk, and juicy mango makes this dessert both refreshing and indulgent at the same time.
This pudding is a beloved dessert across Southeast Asia, where it’s served at dim sum spots, street markets, and family gatherings. But trust me—it’s ridiculously easy to make at home! The tapioca pearls soak up the creamy coconut milk, while the fresh mango adds a bright, juicy contrast that makes each spoonful pure heaven.
Whether you serve it warm or chilled, this simple yet stunning dessert is guaranteed to transport you straight to a sunny tropical island.
Recipe Resume in Todd Wilbur’s Style:
This Coconut Mango Sago Tapioca Pudding is the ultimate tropical dessert, featuring chewy tapioca pearls, velvety coconut milk, and sweet, juicy mango. It’s refreshing, creamy, and naturally dairy-free!
The best part? It’s incredibly easy to make—just boil the tapioca, stir in coconut milk, and top with fresh mango.Perfect for summer, dim sum nights, or when you need a tropical escape in dessert form!
Exciting Story:
I first fell in love with Mango Sago at a tiny dim sum restaurant, where the silky coconut base and sweet mango made the perfect ending to a meal. I knew I had to recreate it at home, and after a few tries, I finally got the perfect balance of chewiness, creaminess, and natural sweetness.
Now, it’s a staple in my house—especially in summer when mangoes are at their peak. It’s the kind of dessert that’s light yet satisfying, and every spoonful makes you feel like you’re on vacation.
Why You’ll Love This Coconut Mango Sago Tapioca Pudding
🥥🥭 Creamy, Chewy & So Refreshing!
✔ Naturally dairy-free & gluten-free – Perfect for everyone!
✔ Super easy to make—just 20 minutes!
✔ Light, refreshing, and packed with tropical flavors.
✔ Can be served warm or chilled.
✔ A perfect dessert for summer or after a spicy meal!
Cuisine: Asian / Southeast Asian
Tips for the Best Coconut Mango Sago Tapioca Pudding
✔ Use small tapioca pearls – They cook quickly and give the best texture.
✔ Don’t overcook the tapioca – They should be soft but still have a slight chew.
✔ For extra richness, add coconut cream – It makes the pudding even silkier.
✔ Chill for 2 hours for a refreshing summer dessert – The flavors meld beautifully!
✔ Want it thinner? – Add more coconut milk before serving.
Substitutions and Variations
🔹 Dairy-Free? – This recipe is naturally dairy-free, but you can also use almond or oat milk if you prefer a lighter version.
🔹 No Sugar? – Use maple syrup, coconut sugar, or a sugar substitute.
🔹 Try other fruits! – Swap mango for pineapple, passion fruit, or lychee.
🔹 Want a twist? – Add matcha powder to the coconut milk for a Matcha Mango Sago!
🔹 Extra silky version? – Blend some mango with coconut milk for a layered effect.
Make a Healthier Version
✅ Use coconut sugar – A natural, lower-glycemic sweetener.
✅ Reduce the sugar – The mango adds natural sweetness!
✅ Add chia seeds – For an extra fiber and protein boost.
✅ Swap coconut milk for almond milk – If you want it lighter.
Closing in Todd Wilbur’s Style:
And there you have it—Coconut Mango Sago Tapioca Pudding that’s creamy, refreshing, and packed with tropical flavors! With chewy tapioca pearls, silky coconut milk, and juicy mango, this dessert is light, dreamy, and dangerously addictive.
Make a batch today, serve it chilled, and get ready to transport yourself to a tropical paradise with every bite!
Relevant Categories:
- Asian Desserts
- Tropical Treats
- Dairy-Free & Gluten-Free Desserts
- Easy No-Bake Desserts
Tags:
- Coconut Mango Sago Recipe
- Easy Tapioca Pudding
- Asian Dessert Recipes
- Gluten-Free Vegan Pudding
🥥 Who’s ready to make this dreamy tropical dessert? Let me know how it turns out! 🥭✨
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Coconut Mango Sago Tapioca Pudding
Description
This Coconut Mango Sago Tapioca Pudding is the ultimate tropical dessert, featuring chewy tapioca pearls, velvety coconut milk, and sweet, juicy mango. It’s refreshing, creamy, and naturally dairy-free!
Ingredients
For the Pudding:
- ½ cup small tapioca pearls (sago)
- 2 cups water (for boiling the tapioca)
- 1 ½ cups coconut milk (full fat for richness)
- ½ cup coconut cream (optional for extra creaminess)
- ¼ cup sugar (or maple syrup, to taste)
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
For the Mango Topping:
- 1 large ripe mango, diced
- 1 tablespoon honey or sugar (optional, if your mango isn’t super sweet)
- ½ teaspoon lime juice (enhances the mango flavor!)
For Garnish (Optional but Amazing!):
- Toasted coconut flakes
- Chopped mint leaves
- Chia seeds or basil seeds
- Extra mango puree drizzle
Instructions
Step 1: Cook the Tapioca Pearls
- Bring 2 cups of water to a boil in a pot. Add the small tapioca pearls and cook, stirring occasionally, for 10-12 minutes or until they become translucent with a slight white center.
- Turn off the heat and cover for 5 minutes to let the pearls finish cooking.
- Drain and rinse under cold water to prevent sticking. Set aside.
Step 2: Make the Coconut Base
- In a saucepan over medium heat, combine coconut milk, coconut cream, sugar, vanilla extract, and salt. Stir until the sugar is dissolved, about 3-5 minutes.
- Turn off the heat and stir in the cooked tapioca pearls. Let it cool slightly.
Step 3: Prepare the Mango
- Dice 1 large mango into small cubes. Toss with honey (if needed) and lime juice to enhance the sweetness.
Step 4: Assemble & Serve
- Spoon the coconut tapioca pudding into serving bowls.
- Top with fresh mango cubes and any garnishes you like (toasted coconut, mint, etc.).
- Serve warm or chilled—both ways are delicious!
