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Mango Sago Coconut Tapioca Pudding Recipe

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4.2 from 69 reviews

Mango Sago is a refreshing Asian-inspired dessert featuring a creamy coconut milk tapioca pudding paired with sweet, tangy mango chunks. This paleo and vegan-friendly chilled treat is perfect for a tropical twist to your dessert menu, combining the delicate texture of small pearl tapioca with the richness of full-fat coconut milk and natural sweetness from honey or maple syrup.

  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings

Ingredients

For the Tapioca Pudding

  • 6 cups water
  • ⅓ cup small pearl tapioca
  • 13.5 ounces full-fat coconut milk
  • 2 tablespoons honey or maple syrup (for vegan)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon Diamond Crystal kosher salt

For Serving

  • 1 mango, peeled and diced
  • ¼ cup unsweetened toasted coconut flakes (optional)

Instructions

  1. Boil the Water and Cook Tapioca: Bring 6 cups of water to a rolling boil in a large saucepan over high heat. Once boiling, pour in the small pearl tapioca, reduce the heat to a simmer, and cook for 15 to 20 minutes until the tapioca turns translucent. Stir frequently to prevent the pearls from sticking to the pan.
  2. Drain and Rinse Tapioca: Pour the cooked tapioca into a fine mesh sieve and rinse under cold running water to keep the tapioca pearls from clumping together.
  3. Prepare Coconut Milk Mixture: In the now-empty saucepan, pour in the coconut milk. Add honey or maple syrup, vanilla extract, and kosher salt. Bring this mixture to a boil over high heat, stirring occasionally to dissolve the sweetener and salt completely.
  4. Combine Tapioca with Coconut Milk: Remove the saucepan from heat and stir in the rinsed tapioca pearls until evenly combined.
  5. Chill the Pudding: Transfer the tapioca coconut mixture into a sealed container. Cover and refrigerate for at least 2 hours to allow it to thicken and chill thoroughly.
  6. Prepare for Serving: When ready to serve, give the chilled pudding a gentle stir to break any hardened fat layer on top. Dice the peeled mango into bite-sized pieces.
  7. Assemble and Serve: Layer the coconut sago pudding and mango pieces in serving glasses or bowls. Optionally, sprinkle with unsweetened toasted coconut flakes for added texture and flavor. Serve immediately and enjoy your tropical dessert!

Notes

  • You can make the coconut tapioca pudding up to 4 days in advance and store it in a sealed container in the refrigerator.
  • Try serving this dessert with fresh berries, sliced stone fruits, or frozen fruit as alternatives to mango for variety.
  • Stir well before serving to avoid any hardened coconut fat on the surface for the best texture experience.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Find it online: https://recipesvibe.com/mango-sago-coconut-tapioca-pudding-recipe/