Chinese Tapioca and Coconut Milk Dessert with Mango Recipe
This tapioca and coconut milk dessert is popular in many Chinese bakeries and restaurants, especially on hot days. It has the consistency of a light pudding with small, springy tapioca pearls and sweet mango. It’s a bit like rice pudding, but in a tropical, coconut version.
A light, refreshing dessert that combines the creamy richness of coconut milk with the delicate texture of tapioca pearls and the sweetness of ripe mango. It’s simple to make, naturally gluten-free and perfect for hot days.
Chef's tips
Stir the tapioca frequently while cooking to prevent it from sticking and forming lumps. Don’t worry if a few pearls still have a tiny white center when you turn off the heat—they will finish cooking and become more translucent as the dessert cools and rests.
How to serve
Serve in small dessert bowls or glasses, topped with fresh mango and mint leaves. For extra contrast, you can add a few cubes of very cold mango or a spoonful of mango purée on top just before serving.
Ingredients
- small tapioca pearls available in Asian stores; can be substituted with sago - 80 g
- coconut milk - 400 ml
- water - 300 ml
- sugar or to taste - 3 tablespoon
- ripe mango medium, sweet - 1 piece
- pinch of salt - 1 pinch
- vanilla extract or vanilla sugar; optional - 0.5 teaspoon
- mint leaves for decoration; optional - 4 piece
Preparation
- Put the tapioca into a bowl and cover with cold water. Set aside for 15 minutes, then drain in a sieve.
- In a pot, bring 300 ml of water to a boil. Add the soaked tapioca, reduce the heat to medium and cook for 10–12 minutes, stirring often so the pearls don’t stick to the bottom.
- When most of the pearls become almost translucent (they may still have a small white dot in the center), add the coconut milk, sugar, a pinch of salt and vanilla, if using.
- Simmer over low heat for another 8–10 minutes, stirring from time to time, until the pearls are almost completely translucent and the mixture has slightly thickened. If it is too thick, add a little water.
- Remove the pot from the heat and set aside to cool slightly. The dessert will thicken further as it cools.
- Peel the mango, remove the flesh from the pit and cut it into small cubes. Set aside a few tablespoons for decoration, and lightly mash the rest with a fork if you like a more “mousse-like” texture.
- Add most of the mango to the slightly cooled tapioca and gently mix.
- Transfer the dessert into bowls or glasses. Leave to cool completely, then chill in the fridge for at least 1–2 hours.
- Before serving, decorate the top with the remaining mango pieces and mint leaves.
Storage
No storage information available for this dish.
This dessert reminds me of Asian dessert shops where chilled tapioca puddings in many flavors are displayed in glass cases. The combination of coconut and mango is one of the most classic and crowd-pleasing versions.
