DistributorsDesserts · CRESPO KITCHEN
Mango Coconut Tapioca
Small pearls in coconut milk with blended mango.
30 min approx.6 servingsFresh mango
Plus 2 hours chilling
Ingredients
- 80 g small tapioca pearls
- 1 liter cooking water
- 400 ml coconut milk
- 50 g sugar
- 400 g mango, half diced
- 1 pinch salt
Method
- Boil water; add tapioca and cook according to package, stirring, until nearly transparent. Rest covered for 10 minutes, then rinse.
- Dissolve sugar and salt in warm coconut milk. Cool.
- Blend 200 g mango with coconut milk; stir in drained pearls.
- Chill for 2 hours and add remaining mango cubes to serve.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: