I have always been a fan of the mango + coconut combination so I thought it was time to share a simple dessert that combines both.

These parfaits consist of a chewy coconut tapioca pearls pudding with a sweet and fresh mango purée. And it’s topped with crushed chocolate shortbread on top! If you like exotic desserts, you are going to love this one!

If you have never heard of tapioca pearls, it looks like small balls that are about the size of quinoa, but made from tapioca flour. It can be found in Asian stores, or online. Be aware that these are a lot smaller than the tapioca pearls used for bubble tea.

Tapioca pearls are first soaked in cold water for about 20 minutes, this helps to soften them. Then, we bring full-fat coconut milk, water, and maple syrup to a boil. Once boiling, remove from heat and immediately stir in the drained tapioca pearls. The pearls will cook and the coconut milk will thicken, getting a pudding-like consistency with slightly chewy tapioca pearls!

Next, we have the mango purée that simply consists of mango blended until smooth. I recommend using a ripe mango for this. Once you have a smooth mango purée, taste and adjust the sweetness to your liking by adding some maple syrup if needed. I thought it was sweet enough for me so I didn’t add extra sugar.

The final step is to layer the mango purée and coconut tapioca pudding in small jars and top with the optional chocolate shortbread. Refrigerate for a few hours and serve!

This dessert is perfect for summer, it’s super fresh, not too sweet, and has a chewy texture thanks to the addition of tapioca pearls. The combination of coconut and mango never disappoints!

Let me know in the comments if you try this recipe!

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