This rich tapioca pudding has a delicious coconut flavor with ginger and coriander essence. It comes with mango in cubes.
Learn more about Deborah Dana
Ingredients6 portions
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.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: