Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Name: Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 1 pinch Pinch of cayenne pepper; 6 fresh cilantro sprigs; 1 inch 1x fresh galangal,* peeled, sliced; 1 inch 2x fresh ginger, peeled, sliced; 1 Tbsp sliced lemongrass; 1 Tbsp fresh lime juice; 2 kaffir lime leaves* or 2 teaspoons grated lime peel; 1 large mango, peeled, cut into cubes; 118 milliliters sugar; 118 milliliters pearl tapioca* (not quick-cooking); 1 sprig Thai basil; 10 Thai basil leaves; 383 grams unsweetened coconut milk; 473 milliliters water; 473 milliliters whole milk

Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango might be just the Asian recipe you are searching for. This gluten free and vegetarian recipe serves 6. One portion of this dish contains roughly 5g of protein, 18g of fat, and a total of 333 calories. A mixture of x piece ginger, milk, thai basil leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 6 ingredients in food processor; blend 20 seconds.

Equipment you will use

Food Processor

Transfer to medium saucepan; add 2 cups water and bring to boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Remove pan from heat and let steep uncovered 20 minutes.

Equipment you will use

Frying Pan

Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.

Equipment you will use

Sauce Pan

Sieve

Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny).

Ingredients you will need

Coconut Milk

Tapioca

Sugar

Milk

Equipment you will use

Frying Pan

Transfer to bowl. Cover and refrigerate overnight.

Equipment you will use

Bowl

Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.

Ingredients you will need

Lime Juice

Ground Cayenne Pepper

Tapioca

Basil

Mango

Equipment you will use

Bowl

*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.

Ingredients you will need

Unsweetened Coconut Milk

Kaffir Lime Leaves

Lemon Grass

Thai Basil

Galangal

Tapioca

Equipment

Ingredients

Servings:

1pinch

Pinch of cayenne pepper 6

fresh cilantro sprigs 1inch

1x fresh galangal,* peeled, sliced 1inch

2x fresh ginger, peeled, sliced 1Tbsp

sliced lemongrass 1Tbsp

fresh lime juice 2

kaffir lime leaves* or 2 teaspoons grated lime peel 1large

mango, peeled, cut into cubes 118milliliters

sugar 118milliliters

pearl tapioca* (not quick-cooking)1sprig

Thai basil 10

Thai basil leaves 383grams

unsweetened coconut milk 473milliliters

water 473milliliters

whole milk

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Field Recordings Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 19 dollars per bottle.