Thai Coconut Tapioca Pudding With Cayenne-Spiced Mango Recipe

Name: Thai Coconut Tapioca Pudding With Cayenne-Spiced Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2x1-inch piece fresh ginger, peeled, sliced; 1 1x1-inch piece fresh galangal,* peeled, sliced; 10 Thai basil leaves*; 6 fresh cilantro sprigs; 2 kaffir lime leaves* or 2 teaspoons grated lime peel; 1 tablespoon sliced lemongrass*; 2 cups water; 2 cups whole milk; 1/2 cup sugar; 1/2 cup small pearl tapioca* (not quick-cooking); 1 13.5- to 14-ounce can unsweetened coconut milk*; 1 large mango, peeled, cut into cubes; 1 tablespoon fresh lime juice; Pinch of cayenne pepper; Thai basil sprigs

Servings: persons

1 2x1-inch piece fresh ginger, peeled, sliced
1 1x1-inch piece fresh galangal,* peeled, sliced
10 Thai basil leaves*
6 fresh cilantro sprigs
2 kaffir lime leaves* or 2 teaspoons grated lime peel
1 tablespoon sliced lemongrass*
2 cups water
2 cups whole milk
1/2 cup sugar
1/2 cup small pearl tapioca* (not quick-cooking)
1 13.5- to 14-ounce can unsweetened coconut milk*
1 large mango, peeled, cut into cubes
1 tablespoon fresh lime juice
Pinch of cayenne pepper
Thai basil sprigs

1
Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
2
Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
3
Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.
4
*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 2x1-inch piece fresh ginger, peeled, sliced, 1 1x1-inch piece fresh galangal,* peeled, sliced, 10 Thai basil leaves*, 6 fresh cilantro sprigs, and more.

Yes, Thai Coconut Tapioca Pudding With Cayenne-Spiced Mango falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Coconut Tapioca Pudding With Cayenne-Spiced Mango

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