Mango Coconut Tapioca Pudding

Serves: 24-26 4 oz. portions


  • 1 24. oz pkg Tapioca Pudding
  • 2 ½ qts cold whole milk
  • 1 13.5 oz. can coconut milk
  • 1 tsp. to taste Coconut Flavor
  • 2 fresh ripe mangos, diced
  • prepared Mango Coulis Mix
  • lime zest for garnish


  1. 1 In a double boiler, bring 2½ qts.
  2. 2 Whole milk to a boil.
  3. 3 Meanwhile, in a bowl combine coconut milk and dry RC Tapioca Pudding Mix.
  4. 4 Blend together in a bowl to create a slurry.
  5. 5 When milk starts to boil add slurry to hot milk and whisk.
  6. 6 Cook mixture until tapioca pearls are fully cooked and clear, stirring frequently.
  7. 7 Pour hot pudding into a shallow dish and cool to 40°F.
  8. 8 Flavor prepared RC Tapioca Pudding Mix with RC Coconut Flavor to taste.
  9. 9 Prepare RC Mango Coulis to label directions and refrigerate for at least 15 – 20 minutes before using.
  10. 10 Combine diced fresh mangoes with prepared RC Mango Coulis and mix until mango is coated.
  11. 11 Garnish with lime zest.
  12. 12 Portion coconut flavored RC Tapioca Pudding Mix into a glass then top with fresh mango and RC Mango Coulis mixture.
  13. 13 RC Whipped Topping Mix can also be used if you would like.
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