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Coconut Tapioca Pudding with Passion Furit, mangoes,, pineapple and citrus sauce in a glass
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5 from 2 votes

Coconut Tapioca Pudding with Passion Sauce

Creamy, Sweet Coconut Tapioca Pudding with Passion Sauce made of the best exotic fruits – passion fruit, mango, pineapple, banana, lime, lemon, orange and vanilla. The flavors and textures in this exotic tapioca dessert are like a dream that you just want to keep on dreaming.
Prep Time15 mins
Cook Time15 mins
Resting Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: European
Keyword: passion sauce, pudding, tapioca
Author: Dea Kepic


Coconut Tapioca Pudding

  • 70 g small tapioca pearls
  • 400 ml coconut milk (1 can)
  • 350 ml whipping cream
  • 20 g sugar
  • 1/2 tsp vanilla extract

Passion Sauce

  • 120 g mango puree
  • 100 g persimmon or mango puree
  • pulp from 3 passion fruits
  • 90 g pineapple finely chopped
  • 1/2 banana cut to small bits
  • 5 tbsp orange juice
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
  • 1/2 vanilla pod seeds only


Coconut Tapioca Pudding

  • Boil together the coconut milk, whipping cream and sugar. Then add tapioca pearls and cook for about 10 minutes on medium heat, or until the pearls are translucent with a bit of white in the middle. Stir constantly. Remove from heat and mix in the vanilla extract. Leave to cool.

Passion Sauce

  • Combine all ingredients and cook for about 5 minutes to remove some liquid and make it a bit thicker. Be careful not to smash the chopped fruit. Let it cool.


  • You can eat the tapioca pudding right away but I suggest leaving it in the fridge for the night. The next day the pearls will be plumper and the pudding will be thicker. Add some milk to make it to your preferred consistency. Take some coconut tapioca pudding, top it with the passion sauce and serve at room temperature.



    • Use half milk half cream or only milk instead of whipping cream to make the pudding a bit lighter.
    • Reduce or increase the sugar amount to your sweetness preference.
    • For a healthier version use other healthier sweetener by choice instead of sugar.
    • If your fruit is not sweet enough, add some sugar to the sauce.
    • Discard the passion fruit seeds if you don't like them and only use the pulp.
    • You can use mango puree instead of persimmon.
    Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!