Thai Coconut Tapioca Pudding with Mango Coulis and Lime Zest

Allergens

• None

Ingredients

• 1 cup small pearl tapioca
• 2 cups coconut milk
• 3 tbsp sugar
• 1/4 tsp salt
• 1/2 cup water
• 1 ripe mango, pureed
• 2 tbsp lime juice
• Zest of 1 lime
• Fresh mint leaves for garnish

Instructions

1. Rinse the pearl tapioca under cold water and drain. In a saucepan, combine tapioca with water and cook over medium heat until translucent.
2. Stir in coconut milk, sugar, and salt, then reduce heat to low. Cook for 15 20 minutes, stirring occasionally, until tapioca has absorbed the liquid and formed a pudding texture.
3. In a separate bowl, whisk together pureed mango and lime juice to create the coulis. Strain the mixture to remove any seeds or pulp.
4. Divide the warm coconut tapioca pudding into two glasses, then top with the cool mango coulis. Finish each dessert with a generous sprinkle of lime zest and a mint leaf for elegance.

Chef’s Insight

• For an added touch of indulgence, serve with a side of coconut whipped cream.

Notes

• Pearls should be cooked until translucent to achieve the desired pudding texture.