Coconut Tapioca with Mango

Jane and I had a similar dessert at Kao’s, a great little Thai restaurant on Oahu. This was my attempt to replicate that dessert.

1 pkg (+/-14 oz) large pearl tapioca
1 can young coconut (optional)
1 can (15 oz) cream of coconut
fresh mango, sliced

Bring water to boil; add tapioca (proportion should be about 7:1 boiling water to tapioca). Boil for about 30 minutes. Remove from heat and let stand covered for about 30 minutes. Tapioca should be completely translucent. Stir in some cold water and pour tapioca into a colander. If necessary, place tapioca back in the pan and cover with about 2 inches of water; swirl tapioca to remove excess starch and drain again in colander.

Return tapioca to pan and add cream of coconut (instead of cream of coconut, you can also use coconut milk sweetened to taste with palm sugar [or regular sugar]). Heat mixture over low heat. Garnish with sliced mango (and young coconut). Serve hot.

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