This fruity, mango-filled Coconut Tapioca is a refreshing dessert for those hot summer months!
I am a creature of habit and have a hard time doing things outside my comfort zone. It always reminds me of my Auntie Mia, who says, “Life begins at the end of your comfort zone,” and I am coming to find that she is so right.
So what helps me when I start to feel the mundane creep in, is creating something new. Something outside my comfort zone. And regardless of how it turns out, it usually brings me joy. Sometimes it’s a piece of art. Other times, it’s a story. Today? Well, it’s a new recipe, of course.
This coconut tapioca recipe is just that. It’s a tasty, fruity creation and certainly out of my culinary comfort zone! My desserts usually consist of homemade cookies and cake. For this recipe, I ditch all my usual preferences for a creamy, tropical treat garnished with white toasted coconut flakes and sunny yellow mango chunks. Is it delicious? Yes. And is it easy to make? Yes, again! If you’re in a dessert rut or just want to enjoy something sweet on a hot day, give this recipe a try.
Is This Coconut Tapioca Healthy?
This is a dessert, so it’s not exactly healthy. It contains loads of sugar, and coconut milk adds a significant amount of fat. That said, it’s a great dessert if you’re gluten-free or dairy-sensitive. As far as substitutions go, you can use light coconut milk if you want to reduce the fat content. The same goes for the sugar, too—feel free to reduce it to a 1/4 cup.
What Is Pearl Tapioca?
Tapioca is a starch extracted from cassava roots. It’s most commonly seen in boba tea, which traditionally contains tapioca balls, also known as “pearls.” This drink originated in Taiwan, soon making its way to the States, and now is a pretty well-known drink with a few popular chains like Alfred (a huge chain in LA) and Boba Guys in LA, New York, and San Francisco. This recipe calls for small pearl tapioca. These balls are soft and squishy yet chewy and firm. If you have leftover pearls, mix them into an iced matcha latte, creating your own at-home boba tea latte.
How Do I Store Leftovers?
If kept in an airtight container, coconut tapioca will keep for at least 3 days in your refrigerator.
Serving Suggestions
This refreshing dessert is a beauty to create, and the sky is the limit when it comes to garnishes. Drizzle with honey and a sprinkle of sea salt. Or for a healthier twist, mix in some chia seeds, thickening the texture and adding nutrients like omega-3 fatty acids and fiber.
For more coconut inspiration, try these Almond Joy Coconut Ice Cream Bars, which come to life using just five simple ingredients. Or try these Coconut Whipped Cream And Macadamia Grilled Pineapple Stacks—they’re Paleo-friendly, too!
Ingredients
- 1/3 cup small pearl tapioca
- 2 cups full-fat coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Fresh mango diced, for garnish
- Toasted coconut flakes optional, for garnish
Instructions
- In a medium saucepan, soak the tapioca pearls in coconut milk for 30 minutes.
- Add the sugar and salt to the saucepan and heat over medium heat until the mixture reaches a gentle simmer. Reduce the heat to low and simmer for 15 minutes, stirring frequently, until the tapioca pearls are transparent and the mixture has thickened.
- Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Then, refrigerate for at least 3 hours, allowing the pudding to set and thicken further.
- Serve the chilled tapioca pudding garnished with fresh diced mango and toasted coconut flakes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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