Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango
Photo by Mark Thomas

Ingredients

  • 1 2x1-inch piece fresh ginger
  • ½ cup small pearl tapioca (not quick-cooking)
  • 1 13.5- to 14-ounce can unsweetened coconut milk
  • 10 Thai basil leaves
  • 6 fresh cilantro sprigs
  • 2 kaffir lime leaves or 2 teaspoons grated lime peel
  • 1 tablespoon fresh lime juice
  • + 8 more ingredients
    • 1 cayenne pepper
    • Thai basil sprigs
    • ½ cup sugar
    • 1 1x1-inch piece fresh galangal
    • 1 tablespoon lemongrass
    • 2 cups water
    • 2 cups whole milk
    • 1 large mango

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 ...

View full recipe at Epicurious

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