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Home » Recipes » Course » Desserts

Mango & Coconut Tapioca Pearl Parfaits

By: Thomas Published: 8 Apr, 19 Updated: 18 Dec, 21 3 Comments

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5 from 1 vote
Mango & Coconut Tapioca Pearls Parfaits

Mango & Coconut Tapioca Pearls Parfaits

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!

Mango & Coconut Tapioca Pearls Parfaits

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!

Mango & Coconut Tapioca Pearls Parfaits

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!

Mango & Coconut Tapioca Pearls Parfaits

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!

Mango & Coconut Tapioca Pearls Parfaits

📖 Recipe

Mango & Coconut Tapioca Pearls Parfaits

Mango & Coconut Tapioca Pearl Parfaits

5 from 1 vote
Author: Thomas
Rich and creamy coconut & mango parfaits with tapioca pearls. Topped with a crunchy chocolate shortbread! A fresh and delicious summer dessert!
Print Pin Review Text Recipe
Prep Time : 25 minutes mins
Cook Time : 20 minutes mins
Total Time : 45 minutes mins
Servings 4 big parfaits
Calories 185 kcal

Ingredients
 
 

Chocolate Shortbread (Optional)

  • ½ cup oat flour
  • 1 teaspoon cocoa powder
  • 1/16 teaspoon baking soda
  • 1 tablespoon almond butter
  • 1 tablespoon coconut oil melted
  • 1 tablespoon maple syrup
  • ¼ teaspoon vanilla extract
  • 1 teaspoon water

Parfaits

  • â…“ cup tapioca pearls
  • 1 13.6-oz can full-fat coconut milk
  • ½ cup water
  • 2 tablespoon maple syrup
  • 1 large ripe mango about 320g
  • 1 teaspoon lime juice
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Instructions
 

Chocolate Shortbread (Optional)

  • Preheat oven to 300 °F (150°C).
  • In a mixing bowl, whisk the oat flour, cocoa powder, and baking soda together.
  • Add the almond butter, coconut oil, maple syrup, vanilla extract, and water, and mix until it forms a dough.
  • Flatten the dough between two sheets of parchment paper into a ¼-inch thickness. Transfer to a baking sheet and bake for about 18 minutes. Remove from the oven and let it cool completely, it will harden. Break it into small pieces and set aside.

Parfaits

  • Soak the tapioca pearls in cold water for 20 min. Then drain the pearls and set aside.
  • Combine the coconut milk, water, and maple syrup in a small saucepan. Bring to a boil. Once boiling, remove from heat, and stir in tapioca pearls. Cover and let it cool completely. The tapioca pearls will grow in size and the mixture will become thicker.
  • In the meantime, prepare the mango purée. Peel and dice the mango into large cubes. Add the mango and lime juice to a high-speed blender and blend until smooth.
  • To make the parfaits, fill the bottom of 4 small jars with 2-3 tablespoons of the mango purée. Next, add 3-4 tablespoons of the tapioca pudding and repeat once to fill the jars. Cover with plastic film and refrigerate for at least 4 hours, or overnight.
  • Before serving, top the parfaits with some chocolate shortbread pieces and serve!

Nutrition

Serving: 1 Parfait (without shortbread) | Calories: 185 kcal | Carbohydrates: 34.5 g | Protein: 1.1 g | Fat: 5.4 g | Fiber: 1.3 g | Sugar: 17.3 g
Course : Dessert
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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  1. Edna

    February 18, 2021 at 1:16 pm

    5 stars
    looks good. I'll try to make it

    Reply
  2. jillian

    April 18, 2022 at 7:23 pm

    Just made this! Delicious...it will be hard to wait until after dinner for these. I topped with toasted coconut rather than bake cookies.

    Reply
    • Thomas

      April 19, 2022 at 4:19 am

      Glad you liked this recipe Jillian, thanks for your feedback!

      Reply

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