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tropical tapioca pudding

Tropical Tapioca Pudding

  • Author: Rosana | Yoga of Cooking
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, snack
  • Cuisine: American, Thai


Creamy Tropical Tapioca pudding made with mango, coconut chips and blueberries. This recipe is quick, easy and gluten free – perfect for a quick breakfast or afternoon snack.


  • 1 egg
  • 2 3/4 cup whole milk
  • 1/2 cup granulated sugar
  • 3 tbsp tapioca, I used Kraft Minute Tapioca
  • 1 tsp vanilla


  • 1 mango, diced
  • 1/4 cup organic blueberries
  • 1/4 cup, coconut chips unsweetened


  • In a medium saucepan, whisk egg and milk until blended. Stir sugar and tapioca, and let sit for about 5 minutes.
  • Bring to a full boil* over medium heat, while whisking constantly. This should take about 5-10 minutes.
  • Remove from head and whisk in vanilla.
  • Let sit for 20 minutes before serving.
  • Add your favorite toppings when ready to eat. Enjoy!


A full boil means that you should see big bubbles and lots of roiling action that doesn’t stop when stirred.