Coconut Milk Tapioca Pudding with Fresh Mango
Ingredients
- 100 gTapioca or Japanese pearls (small pearls)
- 400 mlCoconut milk (well shaken)
- 60 gpalm sugar (chopped)
- 1 pinchFleur de sel
- 1 pcMango (diced)
- 1 tbspLime juice (fresh)
- 2 pcpandan leaves (knotted)
Method
Translucent, creamy pearls coated in a dense coconut cream. Fresh mango provides a bright sweetness that cuts through the richness of the milk.
- 1
Bring a large pot of water to a boil. Rain in the tapioca. Simmer until the white spot in the center of the pearls disappears and they become completely translucent.
- 2
Immediately drain the pearls in a fine mesh strainer. Rinse thoroughly with cold water to stop the cooking process and remove excess sticky starch.
- 3
In a saucepan, heat the coconut milk with palm sugar, sea salt, and knotted pandanus leaves. Stir until the sugar is completely dissolved. The mixture should be hot but not at a rolling boil.
- 4
Fold the drained tapioca pearls into the hot coconut milk. Mix gently. Let rest off the heat: the tapioca will absorb some of the liquid and the consistency will become creamy, coating the back of a spoon.
- 5
Dice the mango into uniform cubes. Divide the pudding into bowls, top with mango cubes, and add a squeeze of lime juice to brighten the flavors.
Frequently asked questions
How do you get this dish right?
- Don't cook the tapioca directly in coconut milk or it will stay pasty; boiling water is essential for a clean pearl.
- If the pudding sets too firmly in the fridge, loosen it with a splash of cold coconut milk before serving.
How long does this dish keep?
Keep refrigerated in an airtight container for up to 48 hours. Do not freeze.
