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Coconut-Mango Tapioca Pudding

"The way of love is the way of no-expectation.

Love exists only when there is a total acceptance and no desire to change anything."

- Osho

This dessert was a huge success at our last open house. The recipe comes from my teacher's blog and it always reminds me of her in the summertime, because she always likes this type of light, fruity, cooling dessert.

This recipe uses all-natural sugars as well as seasonal fruit. Here, we are using mangoes, but you can also use peaches, straberries or any fresh fruit in season. The best fruits for balancing pitta dosha are pineapple, peaches, blueberries and pears.Tapioca is a starch extracted from the cassava root, native to the North Brazilian area. It can be found in form of flakes and powders, although it’s most commonly available in the form of little round pearls. Serves 4.


For the pudding:

  • ¼ cup tapioca pearls

  • 1.5 cups water

  • 1½ cups coconut milk

  • ⅛ cup maple syrup (or natural sugar)

  • 1 tsp vanilla extract

For the puree:

  • 1 ripe mango

  • 1 tsp fresh lime juice

  • ⅛ cup coconut milk

  • 1 tsp coconut sugar or maple syroup

  • 1 tsp lemon juice.

  • 1 tsp of lemon zest


  • chopped mint (or basil)

  • fresh mangos cubes or any fruit you are working with

  • slivered almonds (optional)


  • Begin by reading the package and confirming the water : tapioca ratio on the package. Here, we are recommending a 1:6 ratio (1 part tapioca to 6 parts water, or 1/4 cup tapioca to 1.5 cups water), but you will want to confirm on the package.

  • Bring the 1.5 cups water to a boil, add tapioca pearls and reduce to a simmer (low). Cook for about 15 minutes, stirring frequently (until tapioca pearls are cooked). The tapioca pudding should have the consistency of a thick gravy). Add maple syrup and vanilla.

  • Add coconut milk to the pan and stir gently.

  • Transfer the pudding into a bowl and place in the fridge for about 1 hour.

  • In the meantime, place all the ingredients for the puree in a high-speed blender and blend until you got a smooth puree. Serve on top of the pudding and top with fresh mint leaves!

  • Store both, the pudding and puree, in an air-tight container for 4-5 days.


About the Author

Briya Freeman has been creating spaces for healing and spiritual awakening since 2011. She is passionate about exploring the potentials of human consciousness in a way that unites and transcends global culture. Her background includes 20+ years of study and practice in hatha yoga, Ayurveda, Breathontology, meditation, bioenergetics and shamanism.

As a teacher, she is known for an approach that is down-to-earth, intuitive and deeply seated. She can be reached at


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