Ingredients
- 60 to 80g small tapioca pearls
-
- 200ml coconuts milk
- 1 riped mango - cut into bite pieces
- 150ml whole milk
- 150ml evaporated milk
- 100ml water
- 90g white sugar
-
- 1 tbsp heavy cream/whipping cream
- 1/2 tbsp condensed milk
Instructions
- 1. In a medium cooking pot, add water. Bring it to a boil and add the tapioca. Bring to a boil again, and reduce the heat down to medium low. Cook for 15 to 20 minutes until translucent, stirring occasionally to prevent sticking.
- 2. Turn off the heat and strain the tapioca pearls using a fine sieve. Rinse under cold water. Set aside.
- 3. Peel mango and cut into bite pieces. Set aside to use as garnish for about 50g. In a blender or a food processor, combine the remaining mango and process until smooth and thick.
- 4. In a cooking pot, add coconut milk, milk, water, evaporated milk and sugar. Heat over medium heat until almost boiled. Transfer into a heat safe bowl. Then add the cooked tapioca pearls. Let it cool in a water bath.
- 5. Once it has cooled down, add mango puree and mix. Add heavy cream and condensed milk and mix.
- 6. Chill in the fridge until ready to serve.
- 7. Divide mango tapioca milk into serving bowls and garnish with diced mangoes (which you have set aside). Serve immediately.
Copyright Dans la lune
Leave a Reply