Thai Tropical Tapioca Pudding
By Darlene Schmidt, About.com Guide
Add water and sugar to the mango in the blender.
Making the mango nectar
D.Schmidt
Add 3 Tbsp. brown sugar and 1/4 cup water to the blender. Blend mango, water, and sugar until it forms a smooth sauce or nectar. Taste test the nectar for sweetness - add more sugar if not sweet enough. Also add a few more Tbsp. water if too thick (it should be runny enough to pour easily from a small pitcher).
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- 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.
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