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Deborah

Deborah Dana

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Recipe of Tapioca Coco pudding
Deborah

Deborah Dana

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Recipe of Tapioca Coco pudding
Recipe

Tapioca Coco pudding

4 h 10 min
Not so easy
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This rich tapioca pudding has a delicious coconut flavor with ginger and coriander essence. It comes with mango in cubes.
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Ingredients

6 servings
  • 1/2 Cup of tapioca pearl
  • 2 cups of whole milk
  • 1/2 Cup of sugar
  • 400 milliliters of unsweetened coconut milk a tin
  • 1 teaspoonful of fresh ginger bare
  • 1 tablespoon of coriander fresh in leaves
  • 2 cups of Water
  • 1 mango large peeled and cut into cubes
  • 1 tablespoon of lemon juice
  • leaves of mint to decorate

    Preparation

    In a food processor combine the ginger and the cilantro. Place in a medium pot with 2 cups of water and bring to a boil. Remove from water.
    Pass the water through a fine strainer, throw away the solids that remained in the strainer and store the infused water.
    Return the water to the pot and add the milk and sugar. Add the tapioca and return to a boil. Lower the heat to a very low heat and allow the tapioca to cook until the pudding has thickened (about 30 minutes).
    Add the coconut cream, mix and remove from heat. Pour into a bowl, cover and refrigerate for at least 3 hours before serving.
    Mix the mango cubes with the lemon juice and at the time of serving place the pudding first and on the mango.

    PRESENTATION

    Decorate the pudding with the mint leaves.

    TIPS

    You can find the tapioca pearl in a store of Asian products.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    320
    kcal
    16%
    Carbohydrates
    48.1
    g
    16%
    Proteins
    1.9
    g
    3.8%
    Lipids
    16.3
    g
    25%
    Fiber
    2.3
    g
    4.5%
    Sugar
    28.3
    g
    31%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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