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This tapioca pudding gets its beautiful lavender hue from Hawaiian sweet potatoes. It’s a refreshing dessert that’s easy to make and it’s not too sweet!This recipe serves 4 to 6 but you can easily double up the recipe to serve more people. You can also halve the recipe to make a smaller batch. If you plan to halve the recipe, I recommend cooking the tapioca pearls with 5 cups of water. When I tested a half batch, I found that 4 cups of water was not enough.I like adding sliced strawberries to the pudding for some sweet and slightly tart flavor. Feel free to use whatever fruits you like.

Purple Sweet Potato Tapioca Pudding (Sago)

(1.97kg) water (plus more for steaming sweet potatoes)

(155 grams) small tapioca pearls ((see note 1))

(455 grams) Hawaiian purple sweet potatoes ((see note 2))

(230 grams) whole or low-fat milk (can sub with oat milk)

(225 grams) full-fat canned coconut milk

honey (divided, add more to taste)

strawberries

Add the water to a pot or large saucepan and bring it to boil over high heat. DO NOT add the tapioca pearls when the water is still cold (see note 3). Reduce the heat slightly to medium-high and add the tapioca pearls. Give the pearls a quick stir. Cook the pearls for 15 minutes and turn off the heat. The pearls will be translucent around the exterior with solid white specks in the center. Cover the pot with a lid and let the pearls sit for another 10 to 15 minutes, until the pearls look completely translucent. It’s okay if a few pearls here and there still have tiny white specks in the center.

Drain the pearls and rinse them under cold water. Transfer them to a large bowl with ice water or cold tap water. Submerging the pearls completely in cold water helps them to cool faster and makes them less sticky. Let that sit while you prepare the other components of the tapioca pudding.

Cook Pearls

Add a steaming rack into the center of a large wok. Fill the wok with water, until the water level nearly reaches the top of the steaming rack. Cover the wok and bring the water to boil. If you have an alternate steaming setup, feel free to use that!

Place the sweet potatoes on a plate, set the plate on top of the steaming rack, and cover the wok. Steam the sweet potatoes for 25 to 30 minutes, until you can easily pierce the flesh with a fork. You can speed up the steaming process by slicing the sweet potatoes before steaming.

Let the sweet potatoes cool slightly before peeling them. You’ll need about 3/4 cup (200g) of mashed sweet potatoes, which is about 2 medium-sized sweet potatoes. Save the rest of the cooked sweet potatoes and slice them into bite-sized cubes.

Steam Sweet Potatoes

Heat the milk and coconut milk in a saucepan. Do not cover the saucepan with a lid as the milk boils over very easily. Right when the milk comes to a boil, turn off the heat. Add 3 tablespoons of honey, stir, and let the milk cool for 5 to 10 minutes.

Pour the milk into the bowl of a high-speed blender. Add the mashed sweet potatoes and blend everything until smooth. The puree will taste very sweet at this stage, so wait until you add the tapioca pearls before assessing the overall sweetness of the pudding.

Make Puree

Drain the cooled tapioca pearls and transfer to a large bowl. Drizzle 2 tablespoons of honey over the pearls. Toss to coat the pearls with the honey. If you accidentally added all 5 tablespoons of the honey into the warmed milk, don’t worry. Just skip the honey at this stage.

Add the sweet potato puree to the bowl and stir to incorporate. Finally, add the cubed sweet potato and sliced strawberries and stir again.

You can eat the purple sweet potato tapioca pudding right away. However, I find pudding more refreshing after it’s been chilled for at least 1 to 2 hours. Feel free to serve it at your preferred temperature. Serve the tapioca pudding in bowls, wide mouth mason jars, or glasses!

Finish Tapioca Pudding

This mango tapioca pudding is a refreshing summer dessert made with easy-to-find ingredients. This recipe serves 4 to 5 but you can easily double up the recipe to serve more people. I like adding sliced strawberries to the pudding for some tart flavor and color contrast. Longan or lychee work very well too. If you want a pure mango pudding, feel free to substitute the strawberries with more mango chunks.

Mango Tapioca Pudding (Mango Sago)

(1.9L) water

(155 grams) small tapioca pearls

(235 milliliters) whole or 2% milk

(175 milliliters) full-fat canned coconut milk

mangoes

strawberries (see headnote)

Add the water to a pot or large saucepan and bring it to boil over high heat. DO NOT add the tapioca pearls when the water is still cold (see note 2). Reduce the heat slightly to medium-high and add the tapioca pearls. Give the pearls a quick stir. Cook the pearls for 15 minutes and turn off the heat. The pearls will be translucent around the exterior with solid white specks in the center. Cover the pot with a lid and let the pearls sit for another 10 to 15 minutes, until the pearls look completely translucent. It’s okay if a few pearls here and there still have tiny white specks in the center.

Drain the pearls and rinse them under cold water. Transfer them to a large bowl with cold tap water. Submerging the pearls completely in cold water helps them to cool faster and makes them less sticky. Let that sit while you prepare the other components of the tapioca pudding.

Add the milk and coconut milk to a saucepan and bring to a boil. Do not cover the saucepan with a lid because it’s very easy for the milk to boil over. Turn off the heat and add 2 tablespoons of honey. (See note 3 for the reasoning behind boiling the milk.) Let the milk cool for 5 to 10 minutes.

Slice a mango along the oblong pit in the center. Using the tip of your knife, make crosswise cuts inside the 2 mango slices to make cubes. Use your fingers to bend the mango slices so that the mango cubes protrude. Then, run the knife below the cubes to slice them off.

Take the piece of mango containing the central pit and use a paring knife to peel off the skin. Then, use the knife to cut off as much flesh from the pit as possible. I generally use the flesh around the pit for the mango puree.

Measure 1 1/4 cups (225 grams) of mango flesh and transfer it to the bowl of a high-speed blender. Add the warmed milk to the blender. Blend everything until smooth. Pour the mango puree into a large bowl.

Prepare Mango Puree

Drain the tapioca pearls and drizzle 1 1/2 tablespoons of honey over the pearls. Toss to coat the pearls with the honey. Add the tapioca pearls to the bowl with the mango puree and stir. Next, add the remaining mango cubes/chunks and sliced strawberries to the bowl. Stir to combine. Taste the mango tapioca pudding and add more honey, if necessary.

Chill the mango tapioca pudding for at least 2 hours before serving.

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