Deborah Dana

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Deborah Dana

Tapioca Coco pudding

Name: Tapioca Coco pudding
Prep time: 250 min
Cook time: 250 min
Yield: 6
Cuisine: Tai
Ingredients: 1/2 cups tapioca pearl; 2 cups whole milk; 1/2 cups sugar; 400 milliliters unsweetened coconut milk, a tin; 1 teaspoon fresh ginger, bare; 1 tablespoon fresh coriander, fresh in leaves; 2 cups Water; 1 mango, large peeled and cut into cubes; 1 tablespoon lemon juice; leaves peppermint, to decorate

4h 10 mins

Half

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Deborah Dana

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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 portions

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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.