Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango
A luxurious Thai-inspired dessert combining creamy coconut tapioca pudding infused with aromatic herbs and spices, topped with fresh mango that's been kissed with lime and cayenne for a perfect balance of sweet, creamy and spicy.
Ingredients
- •1 piece fresh ginger
- •1 piece fresh galangal
- •10 leaves Thai basil
- •6 sprigs fresh cilantro
- •2 leaves kaffir lime leaves
- •1 tablespoon sliced lemongrass
- •2 cups water
- •2 cups whole milk
- •½ cup sugar
- •½ cup small pearl tapioca
- •1 can unsweetened coconut milk
- •1 large mango
- •1 tablespoon fresh lime juice
- •1 pinch cayenne pepper
- •6 sprigs Thai basil
Cooking Instructions
- 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.
25 min
- 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.
45 min
- 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.
10 min
- 4.
*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.
