Mango Tapioca Pudding 

This tropical delight transports you to sunshine and beaches with every spoonful. Creamy coconut milk melds perfectly with chewy tapioca pearls, while juicy mango cubes add vibrant sweetness and texture. A hint of vanilla and honey (or maple syrup) enhances the flavors without overpowering the natural fruitiness—making it refreshing yet indulgent. Whether served chilled for summer gatherings or enjoyed as a cozy dessert, its bright color and delightful mouthfeel always spark joy. Despite its gourmet looks, this dessert is delightfully simple to prepare—no vacation required!

Ingredients (Serves 4)

• 1 cup small tapioca pearls
  
  

• 1 can (13.5 oz / ~400 ml) full‑fat coconut milk
  
  

• 2 ripe mangoes, diced (plus extra for garnish)
  
  

• ¼ cup honey or maple syrup (sweetener of choice)
  
  

• 1 tsp vanilla extract
  
  

• Pinch of salt
  
  

Directions

1. Rinse tapioca pearls under cold water.
   
   

2. Bring 4 cups of water to a boil in a medium saucepan. Add tapioca pearls and cook for about 15 minutes, until they become translucent.
   
   

3. Drain the pearls and return them to the pan. Stir in coconut milk and the sweetener over low heat until well combined.
   
   

4. Add vanilla extract and a pinch of salt; simmer gently for another 5 minutes to meld the flavors.
   
   

5. While the pudding cools, dice the mangoes and reserve some for topping.
   
   

6. Serve warm or chill in individual bowls for at least one hour before serving, then top with mango cubes.
   
   

Nutritional Information (per 1 cup serving, approx.)

• Calories: 320 kcal
  
  

• Sugar: 22 g
  
  

• Sodium: 25 mg
  
  

• Total Fat: 14 g
  
  

  • Saturated Fat: 12 g
    
    

  • Unsaturated Fat: 2 g
    
    

  • Trans Fat: 0 g
    
    

• Carbohydrates: 46 g
  
  

• Fiber: 3 g
  
  

• Protein: 4 g
  
  

• Cholesterol: 0 mg