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
Scale
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!