| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Taste3 | 1 | servings | |
INGREDIENTS
| 3 | tb | Small pearl tapioca |
| 2/3 | c | Water |
| 4 | c | Fresh coconut milk; or combination |
| ; regular and coconut | ||
| ; milk | ||
| 1/4 | c | Sugar |
| 2 | Cardomon pods | |
| 1 | Stalk lemon grass; bruised | |
| 3 | Quarter-size pieces gingeroot; bruised | |
| 1 | Vanilla bean; split | |
| 1/2 | c | Cream of coconut |
| 3 | c | Mango; (3 mangos), 1/2-inch |
| ; dice | ||
| 2 | tb | Fresh-squeezed orange juice |
| 2 | tb | Fresh-squeezed lime juice |
| 2 | tb | Sugar |
| Garnish: fresh mint sprigs |
INSTRUCTIONS
In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves. Yield: 6 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS1G13 Converted by MM_Buster v2.0l.
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