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Rated excellent by our customers

Tapioca and coconut pudding with mango

Many Asian countries use sago and tapioca - made from palm and cassava, respectively - as a dessert.

Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.


You will need

200g tapioca More products
2 tsp rosewater
1 litre water
a pinch of salt More products
4 ripe mangoes This item is not available to buy. This could be because it is seasonal or out of stock. More products
1 can of coconut cream (milk) More products
120g sugar (we've used coconut sugar) More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Bring the water to the boil in a heavy based saucepan, stir in the tapioca and salt and simmer gently for 15-20 mins, stirring every so often until the tapioca is cooked.
  • Stir in the rosewater and sugar until dissolved and simmer for another 5 mins.
  • Remove from the heat, add more sugar to taste if necessary, and leave for 15 mins or so until it's at room temperature. Stir every so often as it's cooling.
  • To serve peel and stone the mangoes and cut the flesh into small cubes.
  • Fold the mangoes through the tapioca and serve with the coconut cream on the side or spooned on top
  • Note the coconut cream from tins needs a good shake up or stir before using.

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Shopping List

Real Foods
Fine Sea Salt
Real Foods
Real Foods (each)
This item is not available to buy. This could be because it is seasonal or out of stock.
Coconut Milk ORGANIC
Biona (200ml)
Coconut Sugar Unrefined ORGANIC
Biona (250g)