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Tropical Tapioca Parfaits with Mango and Mascarpone - 3 glasses with tropical tapioca and fresh fruits.

Tropical Tapioca Parfaits with Mango and Mascarpone

Tamara Andersen
Dairy Free Tapioca with Tropical Fruit layers pearl tapioca pudding with coconut milk and toasted coconut with fresh tropical fruit, and the parfait is then topped with a luscious mascarpone cream.
5 from 10 votes
Prep Time 15 mins
Cook Time 15 mins
cooling 30 mins
Total Time 1 hr
Course Dessert
Cuisine Eclectic
Servings 6 servings
Calories 240 kcal


Coconut Ginger Tapioca

  • cup Bob's Red Mill Small Pearl Tapioca (see notes)
  • ¾ cup water
  • 2 teaspoons ginger paste
  • 1 ¼ cups coconut or nut milk (see notes)
  • 1 cup coconut milk regular or lite
  • ½ teaspoon sea salt
  • 2 egg yolks
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 2 tablespoons unsweetened coconut flakes lightly toasted

Tropical Fruit

  • 1 kiwi peeled; small dice
  • 1 mango peeled and seeded; small dice
  • 1 guava small dice (see notes)
  • ½ teaspoon sea salt
  • 1 lime zest and juice

Tropical Mascarpone Cream

  • 4 ounces mascarpone
  • 1 tablespoon maracuya pulp (see notes)
  • 1 tablespoon guanabana pulp (see notes)
  • 1 teaspoon agave nectar
  • ½ teaspoon sea salt

To Serve

  • lime zest
  • Thai basil or fresh mint


  • Rinse pearl tapioca thoroughly. Combine tapioca and water in a medium saucepan, and soak 30 minutes.
  • In a medium prep bowl, whisk together ginger, coconut or nut milk, coconut milk, salt, egg yolks, and vanilla until smooth.
  • Add the milk and egg mixture to the tapioca, and gradually heat. Cook at a low simmer for 10-15 minutes until thickened, stirring often.
  • Add toasted coconut, and remove from heat to cool. Allow tapioca to cool to room temperature or chill.
  • Meanwhile, prepare the fruit. 1 to 1 ½ cups of small diced fruit (about ¼-1/2 inch dice) is great. Use your favorites or whatever is available. Sprinkle with the sea salt, zest, and squeeze lime juice over top. Toss to combine, and set aside.
  • To make mascarpone cream, add mascarpone to a small food processor. Add tropical puree(s), agave nectar, and salt. Pulse until creamy and smooth.
  • To Serve: Spoon a layer of tapioca into a glass dish, add a generous spoonful of tropical fruit, another spoonful of tapioca. Top with a dollop of mascarpone cream. Garnish with fresh herbs (Thai basil or mint), and some freshly grated lime zest. Enjoy!


An important distinction: I use both coconut (non-dairy) milk and coconut milk in a can from the coconut. You can substitute nut milk or dairy milk for the coconut non-dairy milk, but the coconut milk is an important flavor component. I typically use lite coconut milk, and have used that in calculating macros.
For the fresh fruits, use 1 or a combination. I live in south Texas, and tropical fruit is plentiful, so I have choices. Mango is very widely available, as are kiwi. The guava may be more difficult to find. By all means, be flexible, and use fresh, quality fruit!
I love Goya tropical fruit pulps (just fruit). I specify passionfruit and guanabana, but you can change it up. I do feel like the passionfruit is very important, though! Using just 1 rather than a combination is fine too, just remember to double to 2 tablespoons. See the Goya Website for options.


Calories: 240kcalCarbohydrates: 55gProtein: 5gFat: 20g
Keyword fancy desserts, tapioca recipes, tapioca with fruit, tropical tapioca
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