Thai Tropical Tapioca Dessert

Measure 1/2 cup tapioca pearls. Place in a cooking pot.

Measuring Tapioca Pearls

D.Schmidt

• 1/2 cup tapioca pearls (Look for "Sagou" or "Manioc" at your local Asian Food Store - it will most likely be imported from Thailand)
• 2 ripe mangos (mangos are ripe when fragrant, and you can easily indent them with your thumb) OR, if you cannot find fresh mangos, use 1 can of mango pieces
• 2 1/2 cups water
• 3 Tbsp. brown sugar
• 1/4 tsp. salt
• 1 can good-quality coconut milk
• fresh tropical fruit of your choice cut up into bite-size pieces (e.g. mango, papaya, banana, kiwi, starfruit, etc...).

Measure out 1/2 cup tapioca pearls and place in a cooking pot.

Index: Thai Tropical Tapioca Dessert

1. Measure 1/2 cup tapioca pearls. Place in a cooking pot.
2. Cook the Tapioca.
3. Cook tapioca until the pearls turn translucent.
4. Cut the mango for the mango nectar.
5. Make a slice on the other side of the stone.
6. Cut the mango into small cubes.
7. Add water and sugar to the mango in the blender.
8. Cut More Tropical Fruit for the Pudding.
9. To serve, scoop cooled tapioca into serving bowls and decorate with fruit.
10. Serve with a small pitcher of coconut milk and more of the mango nectar.