Thai Tropical Tapioca Pudding

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

Measuring Tapioca Pearls

D.Schmidt

• 1/2 cup tapioca pearls - also called "Sagou" or "Manioc" at your local Asian Food Store - OR called "seed tapioca" at your local grocery store
• 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...).

Step 1: Measure out 1/2 cup tapioca. Cover with water and allow to soak for 15-20 minutes. Then drain and place in a cooking pot.

Note: if you have larger tapioca pearls (the size of pearls or small peas), soak for 30 minutes, then cook for 20-30 minutes.

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