Mango Coconut Tapioca Chia Pudding Recipe

mango coconut tapioca chia pudding

The other day I went with my workmates to a Thai cooking class. We learned to make 3 delicious dishes but dessert was not in our budget. Since then I’ve been craving mango sticky rice so I decided to come up with this Mango Coconut Tapioca Chia Pudding Recipe. It tastes like mango sticky rice but healthier and with less sugar. I’ve been eating this all day and it’s kid approved!

For a breakfast option, add more milk and raw oats! A cafe near my work sells a cup for over $5. That is insanity. I just made 8 servings for less than $5! I see a lot of posts in my parenting groups asking how to get their kids to poop. Chia pudding has always worked for my kids and is a much healthier natural option! Enjoy!

mango coconut tapioca chia pudding
mango coconut tapioca chia pudding

Mango Coconut Tapioca Chia Pudding

Start to finish: 20 minutes (not including setting time)
Makes about 8 servings


  • 1/2 cup small tapioca pearls
  • 2 1/2 cups milk*
  • 14 oz can of coconut milk
  • 1/2 teaspoon salt
  • 3-4 tablespoons sugar*
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds
  • fresh mango, peeled and diced
  • lime zest (optional)


  1. Add milk, coconut milk, tapioca, and salt to a pot. Heat on medium low while stirring. Cook until the tapioca turns clear. This step is very important. If there is any white in the tapioca pearl it will be hard and chalky. Cooking the tapioca will take about 15-30 minutes, depending on the size and brand of tapioca pearls.
  2. Remove from heat and add sweetener and vanilla extract. While continuing to stir, add chia seeds. This keeps the chia from clumping together.
  3. Cool to room temperature. If the pudding seems dry you can add more milk, a little at a time until it’s thinner than pudding. The chia seeds will absorb most of the liquid.
  4. Cover and refrigerate for at least 2 hours. The prepared pudding can be refrigerated for a couple days. Top with fruit and sprinkle with lime zest right before serving.


  • *Substitutions: After making this recipe with different milk and sweeteners, I prefer the original recipe. If you substitute, add more or less liquid. You should be able to mix without the tapioca and chia seeds clumping.
  • For overnight oats, add 1/2 cup old fashion oats and 1/2 cup milk along with the chia seeds. You’ll probably want to add a little more sweetener to desired sweetness.

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