Coconut tapioca pearl pudding with mango compote

Coconut tapioca pearl pudding with mango compote

By

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Coconut tapioca pearl pudding with mango compote

  1. 1 ripe mango
  2. 1 tablespoon sugar
  3. Zest and juice of 1 lemon
  4. 80g tapioca pearls
  5. 2 cups boiling water
  6. 220ml coconut milk
  7. 50ml milk
  8. 3 tablespoons thick cream

The instruction how to make Coconut tapioca pearl pudding with mango compote

  1. Peel mango. Keep 4 slices aside for decoration. Cut the rest in cubes.
  2. Heat a medium saucepan on high-med heat, add mango cubes, sugar and lemon juice and cook for 5 minute until it becomes a compote. Set aside.
  3. Cook tapioca in about 2 cups of boiling water for 5 minutes to remove extra starch. Drain.
  4. Heat milk, coconut milk and cream in a medium saucepan. Add the tapioca pearls and allow to cook until the tapioca becomes transparent. Add some lemon zest.
  5. To serve, put mango compote in serving glasses; top with tapioca cream. Refrigerate for 30 minutes. Serve with mango slices, lychees, lemon zest and mint.

Nutritions of Coconut tapioca pearl pudding with mango compote

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like