Thai Coconut Tapioca Dessert with Mango Recipe
A delicate, slightly chewy dessert with tapioca pearls in coconut milk and chunks of mango is a popular sweet snack in Thailand. A bit like pudding, a bit like jelly, but scented with coconut and the tropics. Perfect after a spicy meal – it soothes the palate and lifts your mood.
In Thailand, similar desserts made with tapioca and coconut milk are sold in plastic cups at street stalls, often with seasonal fruit that helps mellow the heat of the previous course.
The dessert combines three textures: bouncy tapioca pearls, velvety coconut cream, and juicy, chilled mango, so each bite tastes a little different. It’s an easy way to bring Thai sweets into your home menu without special equipment and using ingredients you can find in a regular supermarket.
Dlaczego ta wersja działa
- Combining water and coconut milk gives creaminess without the heaviness of cream.
- Salt in the coconut milk boosts the coconut flavor and balances the sweetness of the mango.
- Soaking before cooking shortens the time and reduces the risk of burning the tapioca.
Chef's tips
Use a pot with a thick bottom – thin cookware burns quickly and the whole dessert turns bitter. Towards the end of cooking, watch whether the mixture coats the spoon in a thin layer – that’s the sign it has thickened enough and will set a bit more as it stands. If, once cooled, it turns almost jelly‑like, add a little coconut milk and gently reheat, stirring, until it becomes creamy again.
How to serve
In summer, serve the dessert well chilled in small glasses, with an extra portion of fresh mango and a mint leaf for a contrast of temperature and aroma. In winter, it’s delicious slightly warm, as a gentle finale to a spicy curry or tom yum soup, when you need something soothing after a hot dish.
Na co uważać
- Don’t leave the pot without stirring – tapioca easily settles on the bottom and burns.
- If there is still a distinct white dot in the center of the pearls, cook longer or they will taste chalky.
- Don’t add mango to the hot dessert too far in advance – it will release juice and go mushy.
Zamienniki
- You can replace mango with pineapple or ripe canned peaches, well drained.
- White sugar can be swapped for brown sugar or maple syrup, sweetening to taste.
- You can replace vanilla with grated lime zest for a more citrusy aroma.
Ingredients
- small tapioca pearls - 80 g
- coconut milk kokosowe z puszki - 400 ml
- water - 400 ml
- sugar - 3 tablespoons
- salt - 1 pinch
- ripe mango - 1 piece
- vanilla extract - 0.5 teaspoons
- desiccated coconut - 1 tablespoon
Preparation
- Put the tapioca pearls into a saucepan, cover with water and leave for 10 minutes to soak slightly.
- Place the saucepan over medium heat and cook the tapioca for 10–12 minutes, stirring often so it doesn’t stick to the bottom. The pearls should become mostly translucent with a small white dot in the center.
- Add the coconut milk, sugar, a pinch of salt and vanilla, if using. Reduce the heat and cook for another 8–10 minutes, stirring from time to time, until the dessert thickens slightly. The consistency should resemble a loose pudding.
- Remove the saucepan from the heat and leave to stand for 5–10 minutes. The dessert will thicken further as it cools.
- Taste and add more sugar if needed. If the dessert is too thick, add a little water or coconut milk.
- Spoon the dessert into bowls or glasses. Serve warm or chilled from the fridge.
- Just before serving, top with mango cubes and sprinkle with desiccated coconut.
Storage
No storage information available for this dish.
I like this dessert best when it’s just slightly warm – when the pot smells intensely of coconut and the pearls are so soft you can eat them straight from the kitchen counter with a spoon.
