Thai Tropical Tapioca Pudding
By Darlene Schmidt, About.com
10 of 10
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Serve with a small pitcher of coconut milk and more of the mango nectar.
Finishing with a Stream of Coconut Milk - Delicious!
D.Schmidt
Lastly, add some coconut milk to each bowl. Place small pitchers of both the coconut milk and the mango nectar on the table so your guests can add more if they prefer. Serving Suggestion: add up to 1/4 cup of coconut milk to your bowl of tapioca (depending on how runny you like your pudding), plus 2-3 Tbsp. of the nectar (depending on how sweet you like it). Mix everything together in your bowl before eating, and ENJOY!
Prev
- 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.
Try More of My Fabulous Thai Dessert Recipes!
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