Thai Coconut Tapioca with Mango

This dessert is sweet with a noticeable hint of salt. It’s addictively yummy and so easy to make–perfect for those lazy summer days.


Mango with Tapioca Pearls

serves 4

15 minutes active


1 ripe mangos, peeled and cut into small dice

½ cup small dried tapioca pearls

1 can (13.5 oz) coconut milk

½ cup sugar

½ tsp. salt


Bring a large pot of water to a boil and add the tapioca pearls. Stir regularly so the pearls don’t clump. Each brand cooks in different amounts of time. Start checking the pearls around 5 minutes. The pearls should look translucent with a white dot in the middle. When you taste some, you want only a tiny bit of resistance when you bite them, and no grittiness. Some pearls can take up to 20 minutes, depending on the brand.

Strain and rinse in a fine mesh strainer under cold water for 2 minutes, mixing the pearls around so as to get all the starch off of them.

In a small pot, add the coconut milk, sugar and salt and heat through until just simmering. Whisk to get rid of any coconut milk clumps.

Stir in the tapioca balls and take off the heat.

Divide tapioca among dessert bowls and top with the fresh mango.

Refrigerate until chilled.

Traditionally this dessert is served warm. If you would like to try this, make and instead of refrigerating, serve immediately. Both versions are equally yummy.


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