Thai Tropical Tapioca Pudding
By Darlene Schmidt, About.com
Cut the other mango into small cubes (as you did the first). If desired, add more tropical fruit of your choice such as papaya, banana, kiwi, starfruit, lychee, etc... Cut it into small, bite-size pieces.
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.
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