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Tapioca and coconut pudding with mango

Name: Tapioca and coconut pudding with mango
Total time: 45 min
Yield: 8
Cuisine: Asian
Ingredients: 200g tapioca; 2 tsp rosewater; 1 litre water; a pinch of salt; 4 ripe mangoes; 1 can of coconut cream (milk); 120g sugar (we've used coconut sugar)

Many Asian countries use sago and tapioca - made from palm and cassava, respectively - as a dessert.

Posted by: Rhona
On: 22/01/2009

Cuisine

Asian

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
200g tapioca		More products
2 tsp rosewater
1 litre water
a pinch of salt		More products
4 ripe mangoes	Awaiting stock	More products
1 can of coconut cream (milk)		More products
120g sugar (we've used coconut sugar)		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Bring the water to the boil in a heavy based saucepan, stir in the tapioca and salt and simmer gently for 15-20 mins, stirring every so often until the tapioca is cooked.
Stir in the rosewater and sugar until dissolved and simmer for another 5 mins.
Remove from the heat, add more sugar to taste if necessary, and leave for 15 mins or so until it's at room temperature. Stir every so often as it's cooling.
To serve peel and stone the mangoes and cut the flesh into small cubes.
Fold the mangoes through the tapioca and serve with the coconut cream on the side or spooned on top
Note the coconut cream from tins needs a good shake up or stir before using.