MAngo Coconut Sago

(Tapioca Pudding)

Makes 4 servings.

  • 6-8 cups water

  • ⅓ cup small pearl tapioca ( I like Bob's Red Mill)

  • 1 (13.5-ounce) can full-fat coconut milk

  • 3 Tbsp honey

  • 1 Tbsp Cane Sugar - or any white sugar

  • ½ teaspoon vanilla extract

  • ⅛ tsp salt

  • 1 ripe mango - peeled and diced

  • Toasted coconut flakes (optional)


  1. In a medium - large pot, bring the water to a rolling boil. Then add the ⅓ cup small pearl tapioca.

  2. Lower the heat and boil for 15-20 minutes. Stir frequently to avoid sticking. It is okay to have small white centers in the tapioca after they are finished instead of fully translucent.

  3. Pour tapioca into a fine mesh strainer and run cold water through to avoid sticking.

  4. In the empty pot, pour the 1 (13.5-ounce) can full-fat coconut milk and add the 3 Tbsp honey, 1 Tbsp Cane Sugar, ½ teaspoon vanilla extract, ⅛ tsp salt and stir on high to boil for just about 30 seconds.

  5. Add the cooked tapioca to it, stir, and transfer to a lidded container.

  6. Place in the fridge for 2-3 hours (or more) until chilled.

  7. When ready to eat, take the tapioca out of the fridge and give it a good stir. Coconut milk can sometimes separate and it is okay! Add your fruit toppings and the coconut flakes. Tadaaa!


Without the toppings, this can last 3-4 days in a lidded container in the fridge.

You can switch the mango to berries, or really any fruit.

Bob's Red Mill is my favorite brand for this, not all tapioca is the same. I got it at Natural Grocers and typically healthier food stores carry it. Check on their website for locations!