Coconut Tapioca Pudding with Mango and Lime
© Christina Holmes

Coconut Tapioca Pudding with Mango and Lime


Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here.

Slideshow: Perfect Puddings


  1. 1/2 cup small pearl tapioca
  2. 2 1/2 cups whole milk
  3. 1/2 vanilla bean, halved lengthwise and seeds scraped
  4. Kosher salt
  5. One 14-ounce can unsweetened coconut milk
  6. 2 large egg yolks
  7. 3 tablespoons sugar
  8. 2 cups peeled and diced mango
  9. 1 tablespoon finely grated lime zest
  10. 2 tablespoons fresh lime juice
  1. In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk.
  2. In a small bowl, whisk the egg yolks with the sugar. Gradually whisk in half of the warm tapioca in a steady stream. Continue whisking and pour the egg yolk mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature. Discard the vanilla bean.
  3. In a medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.
Make Ahead

The assembled puddings can be refrigerated overnight. Let them stand at room temperature for about 30 minutes before serving.