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Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Elizabeth Falkner
  • minutes
  • Serves 6

INGREDIENTS

6

Cilantro, fresh sprigs

2

Kaffir lime leaves

1 tbsp

Lemongrass

1

Mango, large

10

Thai basil, leaves

1

Thai basil, sprigs

1

13.5- to 14-ounce can Coconut milk, unsweetened

1 tbsp

Lime juice, fresh

1 pinch

Cayenne pepper

1/2 cup

Sugar

1

small 2 cup small pearl Tapioca* (not, quick-cooking

2 cups

Whole milk

2 cups

Water

1 1x1-inch piece fresh galangal,* peeled, sliced