An image of Mango Coconut Tapioca Pudding in a glass seen from a side.

Mango Coconut Tapioca Pudding

An image of four glasses with Mango Coconut Tapioca Pudding seen from above.

How Did I Find Out About Tapioca?

I must make a little confession. 7-8 years ago, I even didn’t know that tapioca existed. I probably heard about it for the first time when I was watching a film “New in Town” with Renee Zellweger. In that movie, her colleague was famous for her delicious tapioca pudding. Her recipe was an old family secret, and she didn’t want to share it with anybody. (In case you didn’t watch this film, at the end she received a lot of money for allowing a factory use her recipe).

But at that time tapioca wasn’t available in Poland. And even when I was abroad, I just didn’t remember to look for it and bring it home.

And then maybe 2-3 years ago there was suddenly a boom for tapioca. I had a feeling that it was everywhere: available in shops, served in restaurants as well as appearing in bubble teas and recipes on different blogs. So naturally, I had to try it as well!

Tapioca originally comes from Brazil, and it is extracted from cassava root. It is a starch and as such apart from carbohydrates contains hardly any other nutrients. Despite it, it is a staple food in tropical countries. In the Western world, people use it mainly as a thickening agent.

Mango Coconut Tapioca Pudding – a Great Way to Enjoy Gluten-free Dessert

 

Tapioca is available in a few different forms, but the most popular one is probably its pearl version. I tested both types: with the smaller and bigger pearls. Tastewise they are apparently the same, but I prefer the one with bigger pearls. In my opinion, they look much better although they are more difficult to prepare. They take much longer to cook, and you should stir them often to prevent from burning.

If you want to prepare a tapioca pudding, you usually cook the pearls in milk (normal or plant for vegan tapioca pudding). As mentioned earlier, the tapioca itself will not give you many nutrients. But it is gluten-free, so even people who avoid or can’t eat gluten can enjoy it.
I wanted to prepare a vegan tapioca pudding, so I cooked the pearls in coconut milk. To make it more nutritious, I added mango and passion fruit. That way I ended up with delicious Mango Coconut Tapioca Pudding.

 




Print Recipe
Mango Coconut Tapioca Pudding
A delicious vegan and gluten-free dessert with tapioca, mango and passion fruit.
An image of Mango Coconut Tapioca Pudding in a glass seen from a side.
Prep Time 5 minutes
Cook Time 55 minutes
Servings
portions
Ingredients
Prep Time 5 minutes
Cook Time 55 minutes
Servings
portions
Ingredients
An image of Mango Coconut Tapioca Pudding in a glass seen from a side.
Instructions
  1. Boil the milk with vanilla and sugar.**
  2. Add the tapioca pearls and cook on medium heat stirring occasionally (more often in the last 30 minutes) for approx. 45-55 minutes until the pearls are completely translucent.
  3. Divide the mango pieces into 4 serving jars or glasses, put a layer of tapioca and top up with fruit.
Recipe Notes

*If you are preparing this pudding with thick, canned coconut milk, you can use a mixture of 1 can of the coconut milk and water. You can also make your own coconut milk from this recipe.

**You shouldn't add tapioca pearls to cold liquid!

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An image of a glass with Mango Coconut Tapioca Pudding seen from above.


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