Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

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(23) Course Desserts

Ingredients in this Recipe

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

Recipe Preparation

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