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Coconut Tapioca Pudding With Mango

Share an indulgent dreamy dessert with friends.




  • 70g small pearl tapioca
  • 560ml coconut milk
  • 1/4 tsp table salt
  • 1/2 tsp vanilla extract
  • 1 egg yolk
  • 60g caster sugar

Mango puree topping

  • 1 peeled and pitted ripe mango (roughly chopped)
  • Juice of 1/2 a lime
  • 50g shredded coconut
  • 2 tsp caster sugar

Method (click to mark as completed)


  1. Soak tapioca in coconut milk for 30 minutes in a medium sized saucepan
  2. Whisk in sugar, salt, egg yolk and a few drops of vanilla extract
  3. Place saucepan over medium heat until mixture begins to simmer, and then reduce to a low heat. Cook for around 15 minutes until the mixture thickens, stirring frequently.
  4. Remove from heat and stir in the remaining vanilla extract
  5. Pour into pudding cups to chill overnight. If needed sooner, chill for several hours

    Mango Topping

  6. Blend the mango, sugar and lime juice until smooth and refrigerate until required
  7. Serve your pudding with a table spoon of mango puree on top

    Top tip

  8. Add whipped cream and a few gratings of lime zest for an extra special touch

Completed steps (click to remove last step)