Baby coconut milk tapioca with mango (From 9 months)

A light and tropical dessert for baby and the whole family!

Here’s a fresh little dessert you can share with baby from 9 months onward, and it’s just as delicious for grown-ups!
It’s made with ripe mango, fine tapioca (not the larger “pearls of Japan” which are better suited from 18 months), and a touch of coconut milk for a soft and exotic flavor. Tapioca is a starchy extract from cassava, very easy to digest and perfect for introducing new textures. Once cooked, it forms small translucent pearls with a light and melt-in-the-mouth consistency. And the taste? Naturally sweet and comforting, no added sugar needed (though a little can be added from 12 months if desired). Perfect as a snack or light dessert, and so quick to prepare!

Ingredients

For 4 servings:

• 2 tablespoons fine tapioca (≈ 25g)
• ¾ cup + 1 tablespoon whole milk (≈ 200ml)
• ⅓ cup + 1 teaspoon coconut milk (≈ 100ml)
• 2 tablespoons sugar (optional, from 12 months) (≈ 25g)
• A few pieces of ripe mango, finely chopped or blended, adapted to baby’s age and chewing ability

Preparation

1. Pour the whole milk, coconut milk, and sugar (optional) into a small saucepan. Bring to a gentle simmer over medium heat.
2. Add the fine tapioca, stirring well to avoid lumps.
3. Reduce the heat slightly and cook for 10 to 12 minutes, stirring regularly. The mixture will thicken and the tapioca pearls will become translucent.
4. Once cooked, pour into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.
5. Let cool, then refrigerate for at least 2 hours.
6. At serving time, top the chilled tapioca with ripe mango, either blended into a puree or cut into small pieces, depending on baby’s age.

Bon appétit baby! 🙂

Storage

This tapioca dessert keeps well in the fridge for 24 to 48 hours, in an airtight container. Serve chilled.
As always, avoid giving baby any leftovers that were already served or left at room temperature too long.

Frequently Asked Questions