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Mango Coconut Tapioca Pudding

ChihYu Smith

Creamy refreshing Vietnamese Coconut Tapioca Pudding with fresh mangoes. This dairy-free and naturally sweet dessert is perfect for summer.

Let’s get started!

Prepare the fruit


Peel and slice the mango and bananas. Blend the remaining mango into a puree and transfer it to the fridge to chill.

Make the tapioca pudding


Heat the milk in a saucepan with a pinch of salt. Add the tapioca and vanilla and cook until translucent. Gently stir in banana rounds.

Cool and store


Cool the pudding, stirring periodically to prevent clumping. Store it in the fridge for a few hours until you’re ready to assemble.

Assemble and serve


Spoon some mango puree into each glass. Top with tapioca pudding and garnish with mango chunks, banana rounds, and mint leaves. Serve cold.

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