Thai Tropical Tapioca Pudding
By Darlene Schmidt, About.com
To serve, scoop cooled tapioca into serving bowls and decorate with fruit.
Serving the tapioca with mango nectar and fresh tropical fruit
D.Schmidt
Scoop cooled (or warm) tapioca into serving bowls (it will be quite thick and sticky). Drizzle some of the mango nectar over each bowl. Also add pieces of mango (and other tropical fruit if desired).
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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