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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

Awaiting stock

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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

Picture of Fine Sea Salt
Fine Sea Salt
Real Foods
Green Edinburgh Click and Collect Extra sticker
Picture of Mango ORGANIC
Real Foods (each)
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Coconut Milk ORGANIC
Biona (200ml)